Start by boiling a pot of salted water. Once it reaches a rolling boil, add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta in a colander and set it aside to cool slightly.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour, creating a roux. Gradually pour in 2 cups of milk, whisking continuously until thickened. Stir in sharp cheddar and mozzarella until melted.

Pour the cheese sauce over the cooked macaroni in a large mixing bowl. Stir until well combined, and season with salt and pepper to taste.

Spread the mac and cheese mixture evenly into a greased baking dish. Cover with plastic wrap and refrigerate for about 2 hours, or until fully firm.

Remove the dish from the fridge and cut the macaroni into bite-sized squares using a sharp knife.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each mac and cheese piece in flour, dip into eggs, and roll in breadcrumbs until covered.

In a deep skillet, pour in vegetable oil to cover the bottom by about an inch. Heat until it reaches 350°F (175°C).

Carefully add the breaded bites to hot oil in batches. Fry for about 3-4 minutes per side until golden brown and crispy.

Remove the fried bites from the oil and place them on a paper towel-lined plate to drain. Serve hot with dipping sauces.