Cook the macaroni according to the package instructions. Once cooked, drain and rinse with cold water. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle in the flour and stir with a whisk, cooking for 2 minutes. Gradually whisk in the warm milk, smoothing out any lumps. Cook for about 2 minutes until the sauce thickens. Remove from heat, then add both cheeses, stirring until melted and smooth. Season with salt and pepper. Fold in the macaroni and pour the mixture into a shallow pan. Refrigerate for at least 2 hours, until the mac and cheese is cold.

Once chilled, shape the mac and cheese into meatball-sized balls and place them onto a tray lined with wax paper. Freeze overnight.

In a shallow bowl, beat the eggs with the 2 tablespoons of milk. In another shallow bowl, pour the bread crumbs. Remove the mac and cheese balls from the freezer and dip them into the egg wash, then into the bread crumbs. Repeat the process twice for each ball to create a thick coating. Return the balls to the freezer until ready to fry.

Heat vegetable oil in a frying pan and fry the mac and cheese balls for about 5 minutes, or until golden brown and the center is hot. Serve immediately with marinara or Alfredo sauce for dipping.