Macaroni-and-Pimiento Cheese Bites

Southern chefs have a secret-pimiento cheese is just as delicious as it is on a sandwich or cracker. Thanks to the quick roasting of pimiento slices, they get a crisp crust that perfectly matches the slightly melted cheese inside the popper.
Prepare the pasta according to the instructions on the package.Meanwhile, melt the butter in a large skillet over medium-high heat. Gradually add the flour until smooth; cook, whisking constantly, for 1 minute. Gradually pour in 2 cups of milk and the next 3 ingredients; cook, whisking constantly, for 3-5 minutes or until thickened. Add the cheddar cheese and pimiento until melted and smooth. Remove from the heat and stir in the pasta.Cover the 13-inch x 9-inch mold with plastic wrap so that the edges of the mold protrude a few inches. Pour the mixture into the prepared pan. Allow to cool slightly; cover and refrigerate for 8 hours. Remove the pasta mixture from the pan and cut into 1-inch-thick squares.Combine the breadcrumbs and parmesan cheese in a shallow dish or pie plate. Whisk the eggs and 1/2 cup milk in another shallow dish or pie dish; dip the pasta pieces in the egg mixture and roll in the breadcrumbs.Pour the oil 1 inch deep into a large skillet; preheat to 350 degrees. Fry the pieces in portions for 2 minutes on each side or until golden brown.Baked Pasta with Golden Pimiento Cheese: Prepare according to the step-by-step instructions Pour the pasta mixture into a lightly greased 13-inch x 9-inch baking dish; do not refrigerate. Do not add eggs and 1/2 cup of milk. Combine the breadcrumbs and parmesan cheese; sprinkle over the mixture. Do not add oil. Bake at 350 ° C for 15-20 minutes or until golden brown.