Preheat your oven to 400?F (200?C). Line a baking tray with aluminum foil and place the bacon side-by-side on the tray.

Cook the bacon for 10-15 minutes or until crisp. Remove from the oven and transfer the bacon to a paper towel-lined plate.

Chop the bacon and set aside 2 tablespoons (30g) of the bacon grease, if using.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 7 minutes or per package directions. Drain and rinse with cold water.

In a large saucepan over medium heat, add the bacon grease (or butter). Whisk in the flour to create a roux, cooking until bubbly.

Gradually add the milk while whisking. Season with salt, pepper, garlic powder, cayenne pepper, and nutmeg, then bring to a simmer and cook for 2 minutes.

Remove from the heat and mix in the cheese. Once melted, fold in the macaroni and chopped bacon until evenly combined.

Spread the mac and cheese into a 9x9-inch baking pan lined with plastic wrap or parchment paper, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.

Once firm, transfer the mac and cheese to a cutting board. Cut into 36 squares or use a cookie scoop to shape into balls.

Set up an assembly line: in a small bowl, whisk together the flour, salt, pepper, and onion powder; in a separate bowl, whisk together the eggs; place seasoned breadcrumbs in a third bowl.

Dip each macaroni bite in the flour mixture, then the egg, and coat with panko breadcrumbs. Place on a parchment paper-lined baking sheet and freeze until ready to fry.

Heat at least 2 inches (5 cm) of oil in a large pot until a thermometer registers 360?F to 370?F (180?C to 190?C).

Working in batches, fry 3 to 4 bites for 4-5 minutes until golden. Remove with tongs and drain on a paper towel-lined plate.

Sprinkle with flaky salt, serve hot, and enjoy!