Scoop the mac and cheese into 2 tablespoon portions. Press into a ball and place them on a baking sheet lined with parchment paper.
Place the flour in shallow bowl. Lightly beat the eggs and milk in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
Start with one at a time, dredge in the flour until completely coated, shaking off any excess. Next, dip in the eggs, then coat with the breadcrumbs. Lastly, dip it back into the egg and back in the breadcrumbs for a 2nd coating. Return to the baking sheet.
Use a deep pot or dutch oven filled with 2 inches of oil (about 4 cups)Preheat the oil to 350 degrees. When the oil is ready, fry in batches of 4 to 5 and fry for 3-4 minutes or until golden brown. Transfer to a baking sheet lined with a paper towel to drain. Continue with the remaining mac and cheese bites until all are done.