Stir in 3 tsp Head Country Original Seasoning into the macaroni and cheese. Cover the pasta with plastic wrap and refrigerate or freeze until firm (3 to 4 hours in the refrigerator, 1 1/2 to 2 hours in the freezer).

Heat enough vegetable oil in a large stockpot or Dutch oven over medium high heat to be 3 to 4 inches deep.

Using a spoon, take out 1 to 2 Tbsp of the macaroni and cheese to form balls. Set aside in the refrigerator until ready to fry.

Combine flour, salt and pepper in a small bowl. Stir to combine. Set aside.

Combine 2 Tbsp Head Country Original Seasoning and panko. Stir to combine. Set aside.

Working one at a time, dip balls into flour, then eggs, and finally in the panko mixture, being sure to press to coat well.

Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Whisk together BBQ sauce and blue cheese dressing in a small bowl.

Serve immediately with BBQ blue cheese sauce.