Prepare pasta according to package directions. Drain. Set aside.

Place butter in 2-quart saucepan. Place saucepan over low heat and melt butter.

Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.

Slowly whisk in milk, whisking constantly, until sauce is smooth. Bring sauce to a boil. Boil for 1 minute.

Stir in cheese and cooked pasta. Cook, stirring occasionally, until cheese is melted.

Spray a 8 or 9-inch square baking pan with nonstick cooking spray.

Spoon macaroni and cheese mixture into pan, packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.

Place flour, eggs and bread crumbs in three separate shallow bowls.

Cut chilled macaroni and cheese into 24 pieces.

Dredge each macaroni and cheese bite in flour. Roll around to fully cover. Shake off excess.

Dip in eggs, again, rolling around to fully cover.

Then coat well with bread crumbs.

Heat oil in 12-inch skillet over medium-high heat.

Place breaded Mac and Cheese Bites, in hot oil, a few at a time (do not crowd). Cook or 1 to 1 1/2 minutes per side.

Remove from oil and drain bites on paper towel-covered plate.

Serve immediately with a selection of dipping sauces.