Make the Mac and Cheese:

• Cook the elbow macaroni according to the package instructions. Drain and set aside.
• In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the milk until the mixture is smooth and thickened, about 3-4 minutes.
• Stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper.
• Mix the cooked macaroni into the cheese sauce. Let the mixture cool for about 30 minutes, or until firm enough to handle.

 Form the Mac and Cheese Balls:

• Once the mixture has cooled, scoop out portions and roll them into 1-inch balls.
• If the mixture is too soft, refrigerate for 15 minutes to firm up.

 Prepare the Breading:

• Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
• Roll each mac and cheese ball first in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.

 Fry the Mac and Cheese Balls:

• Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
• Carefully drop the balls into the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy.
• Remove with a slotted spoon and drain on a paper towel-lined plate.

 Serve and Enjoy:

• Serve the crispy mac and cheese balls hot with marinara sauce, ranch dressing, or your favorite dipping sauce.