1. Cook the Macaroni:
   • Cook the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside.
2. Make the Cheese Sauce:
   • In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk for about 2 minutes.
   • Gradually whisk in the warmed milk, continuing to stir until the mixture thickens (about 2 minutes). Remove from heat.
   • Stir in the cheddar and gouda cheeses until melted and smooth. Season with salt and pepper.
3. Combine:
   • Fold the cooked macaroni into the cheese sauce until well combined. Pour into a shallow pan and refrigerate for at least 2 hours until firm.
4. Form Bites:
   • Once chilled, scoop out small portions of the mac and cheese mixture (about 1.5 inches in diameter) and roll them into balls. Place them on a baking sheet lined with parchment paper.
5. Prepare for Frying:
   • In one bowl, beat the eggs. In another bowl, place the seasoned breadcrumbs.
   • Dip each mac and cheese ball into the egg wash, then roll in breadcrumbs to coat completely.
6. Fry:
   • Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the balls in batches for about 2-3 minutes or until golden brown.
   • Remove with a slotted spoon and drain on paper towels.
7. Serve:
   • Serve warm with marinara or ranch sauce for dipping.

These Fried Mac and Cheese Bites are crispy, cheesy, and utterly delicious—a guaranteed crowd-pleaser!