Preheat oven to 400°F line a sheet tray with bacon side-by-side.

Cook bacon for 10 to 15 minutes or till its reached desired crispiness remove the tray from the oven and set aside.

Chopped up bacon and then set aside 2 tablespoons of the bacon grease.

While bacon is in the oven, bring a large pot of slightly salted water to a boil and cook macaroni according to the packages directions.

Add the bacon grease (or butter if using) to a large sauce pan over a medium heat, whisk in flour. This will create your roux, cooking till bubbly. Slowly add milk while whisking. Seasoned with salt pepper, garlic powder, and paprika.

Remove from the heat and mix in the cheese once the cheese is melted fold in macaroni and chopped bacon to evenly combined. If it looks a little soupy continue cooking over medium heat until it soaks up more. (Tip: if your needles are stuck together, run it under cold water.)

Spread the mac & cheese evenly onto a sheet tray lined with parchment paper cover with plastic wrap and refrigerate for at least three hours or overnight up to three days.

Once form use a cookie scoop and all your hands to shape the noodles into balls about 2 inches.

Get three separate shallow bowls in the first add with the flower in the second whisk the eggs in a third add Panko breadcrumbs set aside.

Heat the vegetable oil (enough to fully submerge) in a deep Dutch oven) until the oil reaches 360°F (use a thermometer to ensure the oils temperature).

While the oil is heating assemble the mac & cheese bites, first coat each ball in flour, then whisked eggs, then Panko and set on a tray for frying.

Fry the balls in batches for about three minutes or until evenly golden brown.

Transfer to a plate with paper towel to drain excess oil.

Best eaten immediately! Enjoy!