Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat.
Add macaroni to the boiling water, then let it come back to a boil. Cook it without a lid, stirring now and then, until it's done but still a bit firm, which should take about 7 minutes.
Drain the macaroni in a colander.
In a bowl, stir the cooked macaroni with butter, ¼ cup milk, and the cheese packet that came with the macaroni and cheese box.
While the macaroni is still warm, mix in the Cheddar cheese, pimento cheese spread, and Italian cheese blend until everything is nicely melted together.
Transfer this cheesy macaroni mix into a container and put it in the fridge until it's firm, which will take around 4 hours.
Get a baking sheet ready by lining it with parchment paper.
Once the macaroni mix is firm, use a cookie scoop to form it into balls and place these balls on the prepared baking sheet. Freeze them for at least 2 hours.
Heat oil in a deep fryer or a large saucepan until it reaches 350 degrees F (175 degrees C).
Prepare a breading station: In a shallow dish, whisk together bread crumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne. In a small bowl, beat the eggs with 3 tablespoons of milk.
Take the macaroni and cheese balls out of the freezer, dip them in the egg mixture, then roll them in the breading mixture until they're well coated.
Fry the coated mac balls in the hot oil in batches until they're golden brown, which should take about 3 to 5 minutes.
Place the fried mac balls on a plate lined with paper towels to drain off any excess oil.