Make macaroni and cheese, cool and chill overnight.
Use a medium-size ice cream scoop to divide cold macaroni and cheese into balls. Place onto a pan and keep chilled.
Prepare the dredging station:First dish: All purpose flour. Second dish: Whisk together eggs. salt, pepper and hot sauce for the egg wash.Third dish: Whisk together panko, Parmesan, garlic and onion powders.
To coat: Lightly dust each ball with flour, then dip into egg wash, roll in panko. Roll into a ball. Repeat until all are coated. (It's handy to have nearby a large baking pan to place breaded mac and cheese balls on until frying.)
To fry: Heat oil in a deep pot or dutch oven to 350-360°F. Fry mac and cheese balls in batches for around 2-3 minutes, until golden, turning as needed for even browning. Keep oil around 350°F. Remove with slotted spoon to paper towels to drain.
Serve immediately garnished with green onion, chives or parsley.