Step 1

Make the mac 'n' cheese: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and transfer to a large bowl.

Step 2

Return the pot to medium heat. Add the butter, flour, ½ teaspoon salt, and pepper and cook, whisking, for 2 minutes, or until the butter is melted and the mixture is evenly combined. While whisking constantly, slowly pour in the milk and cook until the sauce starts to thicken, 3–4 minutes. Remove the pot from the heat, add the Frank's RedHot® and cheddar cheese, and stir until the cheese is melted.

Step 3

Pour the sauce into the bowl with the macaroni and stir until the pasta is well-coated. Let cool for about 20 minutes.

Step 4

Assemble the fried mac 'n' cheese: Line a baking sheet with parchment paper. Once the mac 'n' cheese has cooled, add the mozzarella cheese and stir to combine.

Step 5

Scoop the mac 'n' cheese mixture into 1½-inch bites, rolling into smooth balls, and place on the prepared baking sheet. Freeze for 20 minutes.

Step 6

Heat the canola oil in a heavy deep pot over medium-high heat until the temperature reaches 375°F (190°C).

Step 7

In the meantime, in a shallow bowl, whisk together the eggs and water until well-combined. Add the panko bread crumbs to a separate shallow bowl. Coat the mac 'n' cheese bites in the egg wash, then cover completely in the bread crumbs.

Step 8

When the oil is hot, add the mac 'n' cheese bites to the hot oil and fry for 2–3 minutes, or until golden brown (work in batches to avoid overcrowding the pot). Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt.

Step 9

Arrange the bites on a serving platter and drizzle with Frank's RedHot® or serve in a dish alongside for dipping.

Step 10

Enjoy!

Step 11

Note: If you don’t have a thermometer, test the temperature of the oil using a wooden chopstick. Dip the tip of the chopstick in the oil. The oil is hot enough to fry when bubbles form around the chopstick.