Bring medium sized pot of salted water to a boil and cook pasta according to package.
In a separate pot, heat whole milk, heavy cream,and truffle oil on low while the pasta cooks.
Drain pasta, use the same pot to melt butter.Once melted, add 1/4 cup flour and whisk until golden brown, creating a roux.
Pour warm milk mixture into roux and whisk continuously until well combined, and slightly thickened.
Add 3/4 of the grated cheese, whisking until combined.
Add pasta and remaining cheese, stirring to coat the pasta.
Add salt to taste.
Line a deep 9x13 inch baking dish with parchment paper (*do not skip the parchment paper, as your mac will be very reluctant to leave the pan).
Pour pasta mixture into pan, cover with plastic wrap, and refrigerate overnight, making sure the plastic wrap is right up against the pasta.
Pull out your cooled mac, unwrap, cut around the edges, and flip onto a cutting board to remove from the pan.
Remove parchment paper, cut mac into 1-2 inch cubes.
In one bowl, whisk the 8 eggs together with a pinch of salt and the Panko in another.
Coat cut mac squares in flour, transfer to the egg mixture, toss to fully coat, and then transfer to Panko. (You’ll want to do this in batches of 6-8 Mac bites at a time)
Fry breaded bites in oil heated to 350°F until golden brown. Sprinkle with salt. Enjoy!