Melt the butter in a saucepan over a medium heat.

Stir in the flour.

Using a whisk or wooden spoon, gradually add in the milk, stirring all the time.

Continue stirring over a medium heat until the mixture has thickened to sauce consistency.

Stir in the grated cheese and continue stirring until the cheese has all been incorporated and you have a thick creamy sauce.

Meanwhile cook the macaroni according to packet instructions.

Drain the cooked macaroni and return to saucepan.

Stir in the cheese sauce to the macaroni. Place in a bowl in the refrigerator for a few hours, or overnight.

Use a cookie scoop to scoop out balls of the chilled mac and cheese. Use your hands to shape and squeeze them gently into balls.

Take two bowls. In one bowl mix together the breadcrumbs, parmesan, garlic salt and Italian seasoning. Beat the eggs in the other bowl.

Take each mac n cheese ball and dip into the egg, then roll in the breadcrumb mixture until well coated. Set aside.

Once all your balls are ready, heat the vegetable oil in a skillet over a medium heat. Place the balls into the hot oil and cook until golden brown all over, turning frequently. Don't overcrowd the pan; you may need to do this in batches.

Place fried mac n cheese balls on a piece of kitchen paper until ready to serve.