1. Cook the macaroni:
o Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. Make the cheese sauce:
o In a large saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for about 1-2 minutes to form a roux.
o Gradually add the whole milk to the roux, whisking constantly to prevent lumps. Cook for about 3-4 minutes, or until the mixture thickens.
o Stir in the shredded sharp cheddar cheese and shredded mozzarella cheese until melted and smooth.
o Add the cooked and finely chopped turkey bacon. Season with salt and pepper to taste.
3. Combine macaroni and cheese sauce:
o Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
4. Chill the mixture:
o Transfer the mac and cheese mixture to a baking dish and spread it out evenly. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours, or until firm.
5. Prepare the bites:
o Once the mac and cheese mixture is firm, use a spoon or small ice cream scoop to form bite-sized balls.
o Dip each ball into the beaten eggs, then roll it in the breadcrumbs until fully coated. Repeat with all the mac and cheese balls.
6. Fry the bites:
o Heat vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be about 1-2 inches deep.
o Once the oil is hot, carefully add the mac and cheese bites in batches, making sure not to overcrowd the pan.
o Fry each bite for about 2-3 minutes, or until golden brown and crispy on all sides.
o Use a slotted spoon to remove the bites from the oil and drain on a paper towel-lined plate.
7. Serve:
o Serve the fried mac and cheese bites hot. They can be enjoyed as is or with your favorite dipping sauce.
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