Using an ice cream scoop, portion out 1 1/2-2″ ball of macaroni and cheese. Place into muffin liners, and put the liners on a tray. Freeze for 30 minutes.
In a wide, shallow dish, combine the sriracha and panko crumbs using your fingers until evenly coated. Beat the egg in a separate small bowl.
Pour the oil to a depth of 2″ in a pot and heat to a temperature of 350F.
Remove a mac and cheese ball from the muffin liner, coat with egg and roll in sriracha bread crumbs. Set aside and repeat with the remaining balls.
Carefully add the mac and cheese balls to the hot oil, working in batches if necessary to prevent overcrowding. Remove when golden brown and crispy.
Drizzle with additional sriracha to taste and serve immediately.