Mix the macaroni and cheese with the hot sauce until completely combined. Add more hot sauce if you want an even spicier fried mac and cheese.
Place the prepared macaroni and cheese in the refrigerator for about 30 minutes, until cooled.
Using an ice-cream scoop, form balls of the macaroni and cheese. Place them on a parchment-lined baking sheet. Place the balls into the freezer for about 3 hours or until completely hardened.
In a bowl, mix together the Chipoys Fire Red Hot, the breadcrumbs and about 1/2 teaspoon of salt and pepper. Place in a shallow bowl and set aside.
Heat the oil in a large Dutch oven or other heavy-bottomed pot to 375 F.
Add the flour and about 1 teaspoon of salt and pepper to another shallow bowl and set aside.
Beat the eggs along with the milk and about 1/2 teaspoon of salt and pepper in a shallow bowl.
Remove the mac and cheese balls from the freezer. Dip the balls in the flour and roll to completely cover. Shake off the excess and then dip into the egg mixture and roll to completely cover. Then dip into the Chipoys Fire Red Hot mixture and roll to completely cover. Place the coated balls on a baking sheet until ready to fry.
Gently drop 3 to 4 balls into the hot oil and fry on all sides until they are golden brown, for a total of about 5 minutes. Drain on a paper-towel-lined plate and repeat with the remaining balls.
Serve warm with extra hot sauce and blue cheese dressing on the side. Enjoy.