Boil macaroni until tender, drain, and set aside.
In a large pan, melt butter over medium heat. Add flour and mix until light golden brown.
Add 1 cup of milk and whisk until thick.
Add cheese one handful at a time. Mix until cheese is melted and smooth.
Add cooked macaroni to pan and mix until well coated. Add salt, pepper, and Rossarooski’s Honey Rib Rub, then mix well.
Transfer to a container and refrigerate for at least one hour or until cold.
Line a baking sheet with wax paper or parchment paper.
Form cold macaroni and cheese into 1-inch balls and place on prepared pan. Place in freezer for at least one-hour (overnight works well).
Beat eggs and ¼ cup of milk in a bowl to make an egg wash, and roll them into breadcrumbs, coating completely.
In Matador gas wok cooker, heat oil to 350°F for a medium-high flame
Fry for 3–4 minutes until golden brown and drain. Serve immediately.