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"Ingredients:1Lb small elbow macaroni1 sticks unsalted butter1/4 cup all-purpose flour\u00BD teaspoon of Sriracha chili hot sauce1/4 teaspoon of season all1 quart whole milk8 ounces Velveeta cheese, grated (about 2 cups)1 pound sharp yellow cheddar cheese, grated (about 4 cups)12 ounces seaside cheddar, grated (about 3 cups)2 tablespoons stilton cheese (optional)2 large eggs2 cups of pankoBamboo skewers\u00A0Directions:Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes.Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. And drain once more.Next, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in Velveeta and all but 1 cup each of the cheddars; cook, stirring, until the cheese just melts, about 1 more minute add the sriracha chili hot sauce, season with salt to taste.\u00A0In large bowl place pasta then pour in sauce over pasta and mix well, add additional cheese if needed.Poor mixture in a pan \u00BD inch or more deep, even out, let rest, then place in refrigerators 2hours or more till firm.Next, Scoop small balls of mac &amp; cheese, Dredge balls in flour, then egg wash and then panko Fry at 350 degrees until golden brown, about 40 seconds.Drain on paper towels.Skewered with a bamboo skewer and served."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.kcra.com/article/mac-cheese-lollipops/6402480>