Bring a medium pot of salted water to a boil. Add 1 cup elbow macaroni and cook until just al dente (about 7–8 minutes). Drain thoroughly and return to the pot.

Make cheese sauce

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Whisk in 1 tbs flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk until smooth. Cook, stirring, until slightly thickened (2–3 minutes). Lower heat and stir in 1 cup shredded sharp cheddar, 1/2 cup white cheddar, 2 tbsp cream cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/2 tsp yellow mustard until melted and smooth. Remove from heat.

Combine with pasta and chill

Stir the cheese sauce into the cooked macaroni until evenly coated. Taste and adjust seasoning. Spread the mac & cheese in a shallow dish, cover, and refrigerate until firm, at least 1 hour (or up to 2 hours). Chilling is important so balls hold shape.

Form balls

Prepare three bowls for dredging: 1) 1/2 cup all-purpose flour, 2) whisk together 2 large eggs and 2 tbsp milk, 3) 1 cup panko mixed with 2 tbsp grated Parmesan. Using slightly damp hands or an ice cream scoop, portion the chilled mac & cheese into 4 equal balls (about 3–3.5 inches diameter). Press and shape each into a compact ball.

Bread the balls

Toss each ball in flour to coat, shake off excess, dip into the egg wash, then press into the panko mixture to coat completely. For extra-crispy coat, repeat egg wash and panko for a double breading.

Fry

In a heavy skillet or deep pot, heat about 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–40 seconds. Carefully lower 2 balls at a time into the oil, frying 3–4 minutes, turning once, until golden brown and heated through. Remove with a slotted spoon to a paper-towel-lined plate. Let rest 1–2 minutes before serving. Keep warm in a low oven (200°F/95°C) if frying in batches.

Queso Drizzle

In a small saucepan over low heat, combine 4 oz processed cheese (or chopped cheddar), 1/4 cup half-and-half, 2 tbsp drained diced tomatoes with green chiles (optional) and 1/8 tsp ground cumin. Stir frequently until fully melted and smooth, about 3–5 minutes. Keep warm; if it thickens, thin with a little extra milk or half-and-half.

Sriracha Ranch

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp buttermilk, 1 tsp ranch seasoning, 1 tbsp Sriracha, 1/2 tsp lime juice and 1/8 tsp salt until smooth. Taste and adjust heat or tang by adding more Sriracha or buttermilk. Chill until ready to serve.

Finish & Serve

Place 4 fried mac & cheese balls on a serving plate. Drizzle warm queso over the balls (about 1–2 tbsp per ball) and spoon a small ramekin of Sriracha ranch on the side. Garnish with 1 tbsp chopped chives and 2 tbsp extra shredded cheddar if desired. Serve immediately.