Boil macaroni until tender, drain and set aside. Shred cheese and set aside.

In a large pan, melt butter over medium heat. Add flour and mix until light brown color (make a roux).

Add 1 cup milk and whisk until thick.

Add cheese one handful at a time. Mix until cheese is melted and smooth.

Add cooked macaroni to pan and mix until well coated. Add salt and pepper.

Transfer to a container and refrigerate for at least 1 hour, or until cold.

Line a baking sheet with wax or parchment paper.

Form cold macaroni and cheese into 1" balls and place on prepared pan. Place in freezer for at least 1 hour (overnight works well).

Beat eggs and add ¼ cup milk in a bowl to make an egg wash.

Dip balls into egg wash then roll into bread crumbs, coating completely.

Heat oil in deep fryer to 320 degrees, or fill skillet ½-3/4" deep and heat over medium high to 320 degrees.

Fry 3-4 minutes, until golden, and drain. Serve immediately.