Bring 6 cups water and 1 tsp salt to a rolling boil in a medium saucepan. Add 2 cups elbow macaroni and cook until just al dente (about 7 minutes). Drain thoroughly and return to the pot.

Make cheese sauce

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1 minute to form a roux, stirring constantly. Slowly whisk in 1 cup whole milk, smoothing lumps. Cook, stirring, until sauce thickens and coats the back of a spoon (2–3 minutes). Reduce heat to low and whisk in 1.5 cups shredded sharp cheddar, 0.5 cup shredded monterey jack, 2 oz softened cream cheese, 0.5 tsp Dijon mustard, 1/4 tsp black pepper, and 1/4 tsp paprika until fully melted and smooth.

Combine pasta and sauce

Add drained pasta to the cheese sauce and stir until evenly coated. Taste and adjust seasoning with additional salt or pepper if needed. Allow mac 'n cheese to cool 10 minutes, then transfer to a shallow baking sheet and refrigerate uncovered for at least 30 minutes (chilling firms the mixture for shaping).

Prepare breading station

Set up three shallow bowls: 0.5 cup all-purpose flour in the first, 2 large eggs beaten in the second, and a mixture of 1 cup panko + 0.5 cup plain breadcrumbs in the third. Season the flour with a pinch of salt and pepper and toss the breadcrumbs with a pinch of paprika for color if desired.

Form bites

Using chilled mac 'n cheese, scoop 1.5 tablespoon-sized portions (about tablespoon and a half) and roll tightly into balls between your palms. Place on a lined tray. You should get about 24 bites from this quantity.

Bread the bites

Working in batches, dredge each ball first in flour (tap off excess), then dip in beaten eggs, then fully coat with breadcrumb mixture, pressing gently so crumbs adhere. Place coated bites on a tray and chill 10 minutes to help set the coating.

Fry

Pour 1 cup vegetable oil into a heavy skillet to reach about 1/2-inch depth and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns in 10–12 seconds. Fry bites in batches (4–6 at a time) 2–3 minutes per side, turning carefully, until golden brown and heated through. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. For a crisper, less greasy bite, finish in a 375°F (190°C) oven for 3–4 minutes.

Serve

Arrange mac 'n cheese bites on a platter, sprinkle with 1 tbsp chopped fresh parsley if using, and serve warm with Sriracha Ranch for dipping.

Sriracha Ranch

In a small bowl, whisk together 0.25 cup mayonnaise, 0.25 cup sour cream and 2 tbsp buttermilk until smooth. Stir in 1 tbsp Sriracha, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp dried dill, 1/4 tsp dried chives, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Taste and adjust Sriracha for heat or buttermilk to thin to desired dipping consistency. Refrigerate at least 15 minutes for flavors to meld before serving.