• Cut the bacon and cook until crispy. Lay cooked bacon on a plate lined with paper towel to catch any excess oil. Set aside.

Macaroni and Cheese

• Bring a large pot of salted water to a boil. Cook the macaroni noodles for 10 minutes or until tender. Drain them and set aside.
• While the noodles are cooling make the cheese sauce. In the same pot add the butter and flour. Cook for about 1 minute. Add the ground mustard, onion powder, garlic powder, salt, and pepper. Cook for 1 minute, then add the milk and stir the sauce occasionally until sauce thickens. About 5 minutes.
• Add the shredded cheeses and mix until the cheese is completely melted. Add the cooked bacon and jalapenos. Mix to combine. Add in the noodles and pour the mac and cheese in an air-tight container. Once cooled place it in the refrigerator for at least 4 hours preferably overnight.

Breading and Fry

• Scoop the mac and cheese into 2 tablespoon portions. Press into a ball using both hands and place them on a baking sheet lined with parchment paper.
• Place the flour in a bowl. Lightly beat the eggs and milk in a second bowl. Place the breadcrumbs in a third 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. Then enjoy!