Fried Mac and Cheese Bites

• 4 cups Elbow macaroni, cooked according to package directions (12 oz.)
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 1⁄2 cup Milk, divided
• 1⁄2 teaspoon Salt
• 1⁄4 teaspoon Ground black pepper
• 1⁄8 teaspoon Cayenne pepper
• 2 1⁄2 cups Shredded cheddar cheese, divided
• 1 cup Shredded mozzarella
• 2 Eggs
• 8 ounces Panko bread crumbs (1 box)
• 6 cups Soybean oil (for deep frying)

Place cooked macaroni in large bowl.

Melt butter in medium saucepan over medium heat. Whisk in flour, cooking until bubbly. Add 1 1/4 cups milk in a thin stream, stirring constantly. Stir in salt, black pepper and cayenne. Simmer for two minutes; remove from heat. Stir in 1 1/2 cups cheddar cheese.

Fold cheese mixture into macaroni. Stir in mozzarella and remaining 1 cup cheddar cheese. Spread onto rimmed sheet pan. Cover and place in freezer for 1 hour until firm but not frozen.

Mix eggs with remaining 1/4 cup milk in shallow bowl. Place panko in separate shallow bowl.

Preheat soybean oil to 360° F in heavy frying pan or small deep fryer.

Scoop 1/4 cup mixture into 2- to 3-inch balls, compressing slightly. Dip into egg mixture, then roll in panko. Repeat to form 30 balls.

Fry in small batches, 3 to 4 minutes turning as needed, until light golden brown. Drain on paper towels.