8 ounces small pasta shells
2 cups all-purpose flour
6 eggs, whisked
4 ounces panko
2 cups mayonnaise
2 cups whole-grain mustard
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
Oil, for frying
For the cheese sauce: In a medium saucepan melt the butter fully. Add the flour and stir until blended. Add the milk slowly, stirring until blended. Add cheese slowly, stirring until cheese is fully incorporated. Add salt and pepper to taste.
For the mac and cheese pops: Bring a pot of salted water to a boil. Cook the pasta and drain. In a small pot, mix the pasta with cheese sauce. Cook for 5 minutes on medium heat, until it thickens.
Pour into a bowl and refrigerate until the mix is firm. Scoop the mac and cheese with the ice cream scoop. Coat each of the balls with flour, followed by a bath in the egg wash. Then roll the balls in the breadcrumbs and place a lollipop stick in each ball.
For the dipping sauce: Combine the mayonnaise, mustard, lemon juice, Worcestershire sauce and hot sauce.
Heat enough oil to cover the pops in a skillet over medium heat. Place the pops in the oil. Fry until golden brown, about 2 minutes. Serve the pops with the dipping sauce.
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