1. Making the Mac and Cheese

1. In a saucepan, melt the butter over medium heat. Add the flour to create a roux and cook for 2-3 minutes, stirring constantly.
2. Gradually add the milk, whisking to avoid lumps, and cook until the sauce thickens.
3. Add the cheddar, mozzarella, and Parmesan cheeses to the sauce and stir until completely melted.
4. Season with salt and pepper to taste.
5. Mix in the cooked elbow macaroni until well-coated.

2. Chilling the Mixture

1. Transfer the mac and cheese mixture to a shallow dish and refrigerate for at least 2 hours or until firm. For quicker results, place it in the freezer for 30 minutes.

3. Shaping and Coating the Balls

1. Once chilled, scoop out small portions of the mac and cheese mixture and roll them into bite-sized balls.
2. In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, place the breadcrumbs.
3. Roll each mac and cheese ball in the flour, dip it in the egg, then coat with breadcrumbs.

4. Frying the Balls

1. Heat vegetable oil in a deep skillet or frying pan over medium heat.
2. Fry the mac and cheese balls in batches for 3-4 minutes or until golden brown, turning them occasionally for even cooking.
3. Transfer the fried balls to a paper towel-lined plate to drain excess oil.