In a large bowl, mix the crumbled bacon into the macaroni and cheese.
Cover and chill for 6 hours in the refrigerator.
Set up your rolling station by arranging the eggs in a large bowl next to a bowl with the breadcrumbs.
Remove from fridge and with your hands or a large cookie scoop, form the mac and cheese into tight balls. You will have between 12 and 16 balls depending on how big you make them.
Working one at a time, dip each ball into the eggs, turning to coat evenly. Drain any excess.
Transfer to the breadcrumbs and roll the mac and cheese ball in the bread crumbs, coating evenly.
Place the breadcrumb coated mac and cheese ball onto a baking sheet.
Repeat the steps as needed.
Arrange the baking sheet in the freezer to allow the balls to freeze in a single layer.
After freezing for at least 4 hours, you can store the balls in an airtight container in the freezer until ready to fry.
When ready to fry, fill a large heavy-bottomed pot with oil, leaving 2 inches from the surface of the oil to the top of the pot for safety.
Heat the oil over medium-low heat until hot enough to fry.
Preheat the oven to the warm setting, or 180 degrees.
With a long-handled slotted spoon, dip a macaroni and cheese ball in. Fry, rolling as needed, until golden brown all over.
Carefully remove the macaroni and cheese ball from the oil with a slotted spoon and set on a rack over a baking sheet to drain. Keep warm in the preheated oven.
Repeat the steps, adding no more than 3 balls at a time, to keep the oil temp even, until all of the macaroni and cheese balls are fried. Allow to the last ball to cool at least 3 minutes before serving.
Sprinkle the deep fried macaroni and cheese with salt and serve hot.