RE: Fried Mac& Cheese
We used to go to Restaurant Leslie, a tiny place owned and cheffed by the late, lamented Leslie Revsin. One of my favorite appetisers (after the scallop quenelles and the roquefort beignet with pear puree) was the pasta fritter. She made what was, essentially, a mac n cheese, although there was a good bit of bechamel and some other items (I'm going back about 25 years, so the details are kind of foggy).
She'd make the stuff, put it in a pan - unbaked - and refrigerate it. Once it was set, she'd cut it into small portions, anglaise it, and deep-fry it to order. I believe she served a little tomato coulis with it, but the real treat was how the bechamel (or veloute, or whatever) came running out when the fritter was cut open. Lovely stuff, lovely restaurant.