Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.

Make the Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the 40g of plain flour and cook for 1-2 minutes, stirring constantly. This cooks out the raw flour taste and is the base of our cheese sauce.

Create the Béchamel Sauce: Gradually pour the warm milk into the saucepan, whisking continuously to prevent lumps. Continue to cook, stirring often, for about 5-7 minutes, until the sauce has thickened enough to coat the back of a spoon. For a deep dive into this classic technique, Serious Eats has a great guide.

Add the Cheese: Remove the saucepan from the heat. Add the grated cheddar, grated Parmesan, Dijon mustard, and smoked paprika. Stir until the cheeses are completely melted and the sauce is smooth and glossy. Season generously with salt and pepper.

Combine and Chill: Pour the cheese sauce over the cooked macaroni and stir until every piece of pasta is thoroughly coated. Spread the mixture into a shallow baking dish (a 20x20cm dish works well), cover with cling film, and refrigerate for at least 2 hours, or until completely firm. You can even leave it overnight.

Shape the Bites: Once chilled and firm, turn the mac and cheese out onto a chopping board and cut it into bite-sized cubes (about 3-4cm). Alternatively, you can scoop portions with a small ice cream scoop and roll them into balls. What works best for me is the cube method, as it's a bit quicker and less messy.

Set Up the Breading Station: Prepare three shallow bowls. Place the 100g of plain flour in the first, the 2 beaten eggs in the second, and the panko breadcrumbs in the third.

Coat the Bites: Working one at a time, dredge each mac and cheese cube first in the flour (tapping off any excess), then dip it into the beaten egg, and finally, press it firmly into the panko breadcrumbs until it's completely coated on all sides. Place the coated bites on a tray.

Fry to Golden Perfection: Heat the vegetable oil in a deep frying pan or Dutch oven to 180°C (350°F). Carefully add the bites to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy.

Drain and Serve: Remove the cooked bites with a slotted spoon and place them on a wire rack or a plate lined with kitchen paper to drain any excess oil. Serve them warm with your favourite dipping sauce.