For the mac and cheese

In a medium sauce pan, melt the butter over medium-high heat.

Whisk in the flour and allow to cook for just a minute. Slowly whisk in the milk until the roux is incorporated. Cook this mixture for 2-3 minutes or until the cream begins to thicken.

Add in the cheeses and salt and pepper and stir until the cheese is completely melted.

Remove the pan from the heat and fold in the drained macaroni. Allow macaroni and cheese to cool until room temperature, then transfer to a bowl to cover and store in the fridge for 1 hour to overnight.

When you’re ready to fry, take a tablespoon or two of the mac and cheese and roll it into a ball.

For the breading

In one large bowl, whisk together the bread crumbs, paprika, chili powder, ground black pepper, salt, and cayenne.

In a separate bowl, whisk together the large eggs and milk until combined.

To a large cast iron skillet, heat the oil until it reaches a temperature of 375 degrees F.

Dunk the mac and cheese bites into the egg mixture until fully coated and then in the bread crumb mixture until fully coated.

Working in batches, fry the mac and cheese bites until they are golden brown on each side, about 3-5 minutes per batch.

Place mac and cheese bites on a plate lined with a paper towel to drain. Serve immediately.

For the aioli

In a small bowl, whisk together the mayo, Sriracha, lemon juice, and salt until smooth. Transfer to a bowl a chill before serving.