Fill a pot with water and place it over high heat and season it with salt. Once the water boils, add dry elbow pasta and cook it until al dente.
Drain the pasta and set aside.
Place a saucepan over medium heat and add butter. Once the butter melts, add a tablespoon of all-purpose flour. Whisk and sauté for a minute.
Slowly pour in milk while constantly whisking to avoid lumps.
Cook the mixture for 2 to 3 minutes or until the mixture starts to boil and thicken.
Reduce the heat and add mild and sharp shredded cheddar cheese. Mix well and cook until the cheese melts.
Season with salt and black pepper.
Add boiled elbow macaroni and stir until all the pasta is evenly coated.
Take the mixture out on a rectangular dish and let it cool down. Once it reaches room temperature, cover the dish with plastic wrap and place it in the refrigerator for at least 2 hours.
Assemble the Mac and Cheese Balls
Pour oil into a pot and place it over medium heat until it reaches 350 degrees Fahrenheit.
Wet your hands and scoop a portion of the cold mac and cheese mixture and shape it into a ball using your hands. Repeat the process until you have no more mac and cheese left.
Crack eggs in a large bowl beat them, and set them aside.
Add Italian breadcrumbs to a deep dish and arrange the eggs and breadcrumbs in front of you.
Dip a mac and cheese ball in the egg, then coat it with Italian breadcrumbs. Repeat until you have coated all the balls.
Carefully drop the balls into hot oil and deep fry them for 2 to 3 minutes or until they turn golden brown.
Take the fried mac and cheese balls out of the oil, and place them on a paper towel. Serve warm with your favorite dipping sauce and enjoy!