Bring 6 cups water to a rolling boil in a medium pot with 1 tsp salt. Add 2 cups elbow macaroni and cook until just al dente, 7–8 minutes (a little undercooked so it holds up when fried). Drain and set aside; toss with 1 tbsp butter to keep from sticking.

Make roux

In the same pot over medium heat, melt 1 tbsp butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture is bubbly but not browned.

Finish cheese sauce

Gradually whisk in 1.5 cups whole milk until smooth. Cook, stirring, until sauce thickens and coats the back of a spoon, about 3–4 minutes. Remove from heat and stir in 1.5 cups shredded sharp cheddar and 0.5 cup shredded mild cheddar until melted. Whisk in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire, 1/4 tsp black pepper and 1/2 tsp salt (adjust to taste).

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and fold to fully coat. Spread the mac'n cheese in an even layer in a shallow baking dish or tray. Cover and chill in the refrigerator at least 1 hour (or freeze 20–30 minutes) until firm enough to form.

Pork Filling

Cook pork

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add 1/4 cup finely minced onion and 1 clove minced garlic; cook 1–2 minutes until softened and fragrant. Add 8 oz ground pork and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.

Season pork

Stir in 1 tsp soy sauce, 1/2 tsp brown sugar, 1/2 tsp rice vinegar and 1/4 tsp sesame oil (if using). Cook another 1–2 minutes to let flavors meld. Taste and adjust with salt & pepper as needed. Remove from heat and let cool slightly.

Forming & Breading

Prepare breading station

Set up three shallow bowls: one with 1/2 cup flour, one with 1 beaten egg mixed with 1 tbsp water, and one with 1 cup panko breadcrumbs. If you prefer, season flour and breadcrumbs lightly with salt and pepper.

Form bites

Using slightly wet or oiled hands, scoop about 2 tbsp of chilled mac'n cheese into your palm and flatten into a small disk. Place about 1 tsp of the cooled pork filling in the center, then fold mac'n cheese around the pork to fully enclose it, forming a roughly 1.5-inch ball. Repeat to make about 16–18 bites (yield will vary). Place formed bites on a parchment-lined tray and chill 10–15 minutes to set.

Bread the bites

Working with chilled bites, dredge each in flour (tap off excess), dip in egg wash, then press into panko to fully coat. Place finished bites on a tray; for a crisper crust double-coat (egg wash and breadcrumbs again). Chill 10 minutes to help coating adhere.

Frying & Finishing

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F if using a thermometer).

Fry bites

Working in batches, carefully add breaded mac'n cheese bites (do not overcrowd). Fry 2–3 minutes per side, turning gently, until golden brown and crisp. If they brown too quickly before heating through, reduce heat slightly. Use a slotted spoon to transfer to a paper towel–lined tray to drain.

Finish

If desired, keep finished bites warm in a 200°F oven on a wire rack while you fry remaining batches. Sprinkle with a pinch of salt. Garnish with thinly sliced chives and serve with optional hot sauce or sriracha for drizzling.