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1. In large, heavy-bottomed saucepan over medium heat, melt butter. Stir in flour to make roux; cook about 5 minutes, stirring frequently. In separate saucepan, bring cream to a simmer. Slowly pour hot cream into roux, whisking constantly. Cook for 5 minutes or until thickened, whisking frequently. Add cheeses and cayenne; season with salt and pepper. Cook over low heat until cheeses melt to smooth consistency, whisking frequently to prevent scorching. Remove from heat; keep warm.

2. Cook macaroni in 4 gallons heavily salted boiling water for 2 minutes less than package directions. Drain. Rinse with cold water; drain well. Fold macaroni into warm cheese sauce; cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until macaroni is tender. Lightly coat shallow hotel pan with cooking spray. Pour mixture into pan; spread in even layer. Refrigerate, covered, until firm. Cut around edge of pan to release macaroni. Unmold onto cutting board; cut into 1½ inch cubes.

3. In food processor, pulse panko and potato chips until roughly same size. Dust macaroni cubes lightly with flour, dip in egg and toss in panko/potato chip mixture to coat completely. Place on parchment-paper-lined sheet pan; refrigerate until needed.

4. For each serving, to order, deep-fry 3 macaroni cubes in 350ºF oil about 4 minutes or until crust is golden-brown. Drain on paper towel; sprinkle with salt. Serve with ¼ cup spicy tomato jam.

Spicy Tomato Jam
Method: In saucepan over medium heat, sweat onions and garlic in oil. Add tomatoes and cayenne; cook over medium heat until reduced to 6 cups. Remove from heat; cool slightly. Add salt and hot pepper sauce; puree in food processor or blender.