Fried Macand Cheese Bites with Beef Summer Sausage

Melt the butter in a saucepan over medium heat, whisk in the flour and cornstarch, and cook, stirring constantly, until the roux turns a light beige‑to‑toasty color.

Gradually whisk in the whole milk and heavy cream, continuing to stir until the mixture comes to a gentle simmer and thickens.

Remove the pan from the heat and let the sauce cool for about 4 minutes.

Stir in the salt, white pepper, nutmeg, and dried mustard.

Add the smoked cheddar and the first portion of sharp cheddar, stirring until the cheeses are completely melted and the sauce is smooth.

Combine the cheese sauce with the cooked macaroni, then fold in the diced beef summer sausage and the remaining sharp cheddar until evenly distributed.

Spread the mac and cheese mixture into two 9×13‑inch pans lined with parchment paper, smooth the surface, and place the pans in the freezer for 4–8 hours until firm.

Remove the frozen blocks from the freezer and cut them into 48 triangular pieces.

Beat the eggs in a shallow bowl, using two at a time and adding more as needed.

In a separate large dish, mix the panko breadcrumbs with the additional salt and pepper.

Dip each triangular piece first into the beaten eggs, then coat thoroughly with the panko mixture; for an extra crunchy crust, dip a second time.

Heat oil in a deep fryer or large pot to 350°F (350°F). Fry the coated triangles in batches for 2–2.5 minutes, or until golden brown and crisp.

Transfer the fried bites to paper towels to drain excess oil.

Serve the fried mac and cheese bites hot, with the reserved cheese sauce on the side for dipping if desired.