Step 1: Make the Mac and Cheese Base

1. Cook the elbow macaroni according to package instructions. Drain and set aside.
2. In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking constantly.
3. Slowly pour in the milk, whisking until smooth. Let it simmer for 2-3 minutes until thickened.
4. Add cheddar, Monterey Jack, salt, pepper, garlic powder, and ranch seasoning. Stir until the cheese is fully melted.
5. Mix in the cooked macaroni and crumbled bacon. Stir well to combine.

Step 2: Chill the Mixture

1. Transfer the mac and cheese mixture to a shallow dish and spread it evenly.
2. Refrigerate for at least 2 hours (or 30 minutes in the freezer) until firm.

Step 3: Shape the Bites

1. Once chilled, use a small scoop or your hands to roll the mac and cheese into bite-sized balls.
2. Place the formed balls on a parchment-lined baking sheet and freeze for 15 minutes.

Step 4: Bread the Mac and Cheese Bites

1. Prepare a breading station with three bowls:
   • Bowl 1: Flour
   • Bowl 2: Beaten eggs
   • Bowl 3: Panko, Italian breadcrumbs, smoked paprika, garlic powder, and ranch seasoning
2. Roll each mac and cheese bite in flour, dip in egg, and coat with the breadcrumb mixture.
3. Repeat for all bites, then let them rest for 5 minutes before frying.

Step 5: Fry to Crispy Perfection

1. Heat oil in a deep fryer or heavy-bottomed pot to 350-375°F (175-190°C).
2. Fry the mac and cheese bites in small batches for 2-3 minutes or until golden brown and crispy.
3. Remove with a slotted spoon and drain on a wire rack or paper towels.

Step 6: Serve and Enjoy

• Serve warm with your favorite dipping sauces!