In a medium bowl, mix together the mac and cheese and diced jalapeño. Form small balls out of the mac and cheese mixture and add them to a flat baking sheet. Once you have formed the balls, cover with plastic wrap and freeze for at least 2 to 3 hours.

In a small bowl, beat the eggs. In another small bowl, combine the panko crumbs and flour.

In a heavy bottomed saucepan, heat 3 to 4 inches of canola oil over medium-high heat. Working in small batches of 3 to 4, dredge the mac and cheese balls in the egg, then in the panko mixture. Add the the hot oil and fry until golden brown and hot in the center, approximately 4 to 5 minutes. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and repeat until all the mac and cheese balls are fried. Serve immediately.