Bake Macaroni and Cheese according to label. Set aside and cool to 100°F, approximately 40 minutes.
In a large bowl combine Macaroni and Cheese with 7 oz breadcrumbs.
Using a #24 (1 3/4 oz) scoop, portion 1 1/2 oz portions of macaroni mixture onto sheet pan. Form portioned macaroni into 1 1/2-inch x 1/2-inch cylinders, place onto a sheet pan lined with parchment paper, and into freezer for 40 minutes.
In a medium bowl combine flour and pepper.
Into separate containers, add eggs and remaining breadcrumbs for standard breading procedure. Bread all portions and refreeze completely, approximately 45 minutes.
In a medium-size mixing bowl combine ketchup, chipotle flavor concentrate, and sugar; set aside and reserve for service.
Deep-fry macaroni tots in small batches at 375°F, until golden brown and internal temperature has reached 165°F, approximately 5–6 minutes.
Serve each order with 2 oz of chipotle-infused ketchup.
76 oz Stouffer's® Traditional Macaroni and Cheese, thawed
7 oz panko breadcrumbs
5 cups flour, all-purpose
1 tbsp pepper, ground
8 3/4 cups egg(s), beaten
3 qt. panko breadcrumbs
1 tbsp Minor's® Chipotle Flavor Concentrate 6 x 14.4 ounces