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For the cheese sauce: In a medium saucepan melt the butter fully. Add the flour and stir until blended. Add the milk slowly, stirring until blended. Add cheese slowly, stirring until cheese is fully incorporated. Add salt and pepper to taste.
Pour into a bowl and refrigerate until the mix is firm. Scoop the mac and cheese with the ice cream scoop. Coat each of the balls with flour, followed by a bath in the egg wash. Then roll the balls in the breadcrumbs and place a lollipop stick in each ball.
Heat enough oil to cover the pops in a skillet over medium heat. Place the pops in the oil. Fry until golden brown, about 2 minutes. Serve the pops with the dipping sauce.