Fill a saucepan with salted water and bring to a boil, cook the macaroni following the pack instructions, drain and leave to one side.
Meanwhile in another saucepan over a medium heat, melt the butter and cook out the flour, add the milk gradually whisking continuously until thickened. Add the cooked macaroni to the sauce and stir through the cheese, jalapenos, parsley and sriracha. Leave to one side until the mix is cool enough to handle.
Once cool for the macaroni into balls and chill in the fridge on a tray to firm up. Meanwhile grab three bowls, one for the flour, one for the beaten egg and one for the panko crumb.
Dip the chilled macaroni balls into the flour, then the egg and finally into the breadcrumbs. Repeat for the rest.
Heat either a pan of oil (1/3 full) or a deep fat fryer to 180C. Fry the balls in batches until golden brown. Serve whilst still warm