Boil water with a pinch of salt, and cook the elbow macaroni until al dente. Drain the pasta and set aside.

Melt the butter in a saucepan over medium heat, stir in the flour and whisk for 1-2 minutes to form a roux.

Gradually add the milk, whisking constantly, cooking until thickened (about 3-4 minutes).

Lower the heat and add the cheeses, salt, garlic powder, paprika, and black pepper. Stir until smooth.

Add the cooked macaroni to the cheese sauce, then transfer to a shallow dish, let cool to room temperature, and refrigerate until firm (at least 1 hour)

Set out three small bowls, one with panko breadcrumbs, one with flour, and one with eggs whisked together with 1 Tablespoon of milk.

Roll the chilled macaroni and cheese into balls that are about 1-2 Tablespoons each.

Dip each macaroni ball into the flour mixture, then the egg mixture, and lastly roll in breadcrumbs.

Fry the macaroni and cheese balls for 2-3 minutes, turning until golden and crispy. You'll want to do this in batches, so as not to overcrowd the pan.

Remove the fried mac-n-cheese balls from the oil with a slotted spoon and place on a paper towel lined plate to dry.