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1
Cook pasta according to package directions; drain.
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2
Meanwhile, melt butter in 2-quart saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.
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3
Slowly whisk in milk into the flour mixture, whisking constantly, until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute.
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4
Stir in the shredded Mac & Cheese blend. Continue to cook, while stirring, until cheese is melted.
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5
Remove from heat and fold the pasta into the cheese sauce.
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6
Spray 6-inch square baking pan with nonstick cooking spray. Spoon macaroni and cheese into pan; packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.
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7
Place flour, eggs and breadcrumbs in three separate shallow bowls. Cut chilled macaroni and cheese into 16 pieces, cutting pan 4x
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8
Dredge each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.
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9
Heat oil in 12-inch skillet over medium-high heat. Cook about half of the bites at one time, frying bites for 1-1 1/2 minutes per side.
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10
Drain bites on paper towels. Serve immediately.
