Cook the macaroni in boiling salted water according to package instructions until al dente, then drain and set aside.

In a saucepan, melt butter over medium heat, add milk, salt, and pepper, then stir in the cooked macaroni and shredded cheddar cheese until melted and creamy.

Transfer the cheese mixture to a bowl, let it cool slightly, then shape into small balls.

Dip each ball into the beaten eggs, then coat with bread crumbs.

Place the coated balls on a baking sheet and refrigerate for at least 30 minutes.

Preheat oil in a deep fryer or skillet to 350°F, then fry the cheese balls until golden brown, about 3-4 minutes.

Drain on paper towels and serve hot.