Cook the macaroni in boiling salted water according to package directions until al dente, 7-9 minutes. Drain and cool.

In a medium saucepan, melt 4 tablespoons of butter and whisk in 4 tablespoons of flour to form a roux. Cook for 2 minutes until golden brown.

Slowly whisk in 2 cups of milk and cook for about 5 minutes until thickened and bubbly.

Reduce heat to low and stir in 2 cups of shredded sharp cheddar cheese until melted. Fold in macaroni and season with salt and pepper. Cool.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.

Scoop out small portions and roll into 1-inch balls. Freeze for at least 1 hour.

Beat together 2 eggs and 1 tablespoon of milk in a shallow bowl.

Dip each frozen ball in the egg wash, then roll in seasoned breadcrumbs to coat.

Heat vegetable oil to 320°F and fry the bites in batches for 3-4 minutes until golden brown. Drain on paper towels.

Serve hot with marinara sauce or ranch dressing for dipping.