Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni and return to a boil. Cook uncovered, stirring occasionally until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup (65ml) milk and the cheese mix from the packet.
While the macaroni is still hot stir in the Cheddar cheese, cheese spread and Italian cheese blend and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking tray with baking paper. Remove the macaroni mixture from the refrigerator and using an ice cream scoop, scoop into balls. Place balls on the prepared baking tray and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to hot.
Whisk the bread crumbs with the paprika, chilli powder, black pepper, sugar and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the balls from the freezer, coat in the egg wash and then coat with breading.
Fry the balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.