Bring a pot of salted water to boil and prepare the mac and cheese noodles according to the package instructions. Drain the noodles and add back to the pot.

Add the butter, milk, and cheese packet to the noodles and stir to combine.

Line a 9 x 7-inch dish with parchment paper and transfer the mac and cheese into it. Firmly press the mac and cheese down so that it is tightly packed and roughly 1-inch high. Refrigerate for at least 4 hours.

Crack the eggs into a bowl and whisk. Set aside.

In a separate bowl, add the panko, Italian seasoning, salt, pepper, and paprika. Mix together and set aside.

Flip the chilled mac and cheese onto a cutting board and cut it into 1x1-inch pieces. Set aside.

Add the cooking oil to a large pot and bring boil to 375℉.

Dredge each mac and cheese piece into the egg mixture and be sure that each piece is thoroughly coated.

Then, dredge each mac and cheese piece in the panko mixture.

After each mac and cheese piece is coated, place the coated mac and cheese pieces in the boiling oil and deep fry them for 1 to 1.5 minutes.

Remove the mac and cheese from the oil with a metal slotted spoon and set the deep fried mac and cheese onto a napkin or baking sheet with a grate to allow any excess oil to drip from the fried mac and cheese.

Serve with ranch dressing or any favorite dipping sauce.