Directions

1. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions, usually 7-8 minutes. Drain and set aside.
2. Heat a small saucepan over medium heat and melt the butter. Add the flour and cook for 1 minute, whisking until a smooth paste is formed.
3. Slowly add the milk, whisking constantly, until the mixture begins to simmer and thicken into a creamy béchamel sauce, about 3-4 minutes.
4. Add the cheddar cheese, salt, and black pepper, and stir until completely melted, about 1-2 minutes.
5. In a large bowl, combine the cooked macaroni, cheese sauce, and Hellmann's Real Mayonnaise. Mix until well combined. Transfer the mac and cheese to a parchment-lined baking sheet and refrigerate for at least 4 hours or overnight.
6. Once the mac and cheese is completely cooled, cut it into 2-inch bite-sized squares.
7. In a small bowl, mix together the breadcrumbs, salt, and pepper. Dredge each mac and cheese bite first in the flour, then dip in the egg, and finally coat with the breadcrumb mixture.
8. Heat oil in a large Dutch oven or deep fryer to 350°F. Fry each mac and cheese bite for 4-5 minutes or until golden brown. Remove and cool on a wire rack. Work in batches if needed.