Step 1

In a large saucepan, bring the water, butter, mustard, sriracha and salt to a boil. Add the macaroni and boil, uncovered, to al dente (according to package directions), stirring occasionally so the pasta doesn’t stick.

Step 2

Turn heat to low and add the evaporated milk, then slowly start tearing and adding the american cheese a couple slices at a time. Wait for the cheese to melt before adding more, slowly, until both the american and gouda are fully melted.

Step 3

At this point, feel free to serve half warm as is and reserve the other half for frying. Half of the recipe makes about 20 macaroni bites.

Step 4

Chill, covered, in the fridge 2-4 hours or overnight, until firm.

Step 5

Heat the oil in a deep fryer (or heavy skillet with about an inch of oil) to 350°F.

Step 6

In the bowl of a processor or grinder, pulse the breadcrumbs a few times to get a smoother texture. Alternatively, place the breadcrumbs in an airtight resealable bag and hammer a few times to break up the pieces of panko.

Step 7

Lay out three shallow bowls in your work area. Place the flour in one. In another, beat the eggs. And in the last, mix the breadcrumbs with a pinch of salt.

Step 8

With a strong handled spoon, scoop out rounded tablespoons of the chilled macaroni and cheese and shape into balls. Dip in the flour, then egg, then breadcrumbs, then back in the eggs and breadcrumbs again. With each dip, make sure the macaroni is coated fully and the excess is shaken off.

Step 9

Fry 30 seconds – 1 minute, until the outside is golden brown and the center is nice and gooey.

Step 10

Serve warm, immediately, with jalapeno ranch, ranch, sriracha or another tasty dip.