Cook pasta according to package directions; drain.
Meanwhile, melt butter in 2-quart saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.
Slowly whisk in milk into the flour mixture, whisking constantly, until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute.
Stir in the shredded Mac & Cheese blend. Continue to cook, while stirring, until cheese is melted.
Remove from heat and fold the pasta into the cheese sauce.
Spray 6-inch square baking pan with nonstick cooking spray. Spoon macaroni and cheese into pan; packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.
Place flour, eggs and breadcrumbs in three separate shallow bowls. Cut chilled macaroni and cheese into 16 pieces, cutting pan 4x4.
Dredge each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.
Heat oil in 12-inch skillet over medium-high heat. Cook about half of the bites at one time, frying bites for 1-1 ½ minutes per side.