In a small bowl, combine panko, parmesan and remaining 1/2 tablespoons truffle oil. Sprinkle mixture in an even layer on top. Bake until cheese is bubbly and edges are golden brown, 25-30 minutes.

Place the mac and cheese balls on a baking sheet or plate and refrigerate for 15 minutes to help them hold their shape. Coat the Bites: Remove the balls from the fridge.

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Add 1/4 cup hot sauce (I like Frank’s RedHot Sauce), 2 teaspoons sweet paprika, 1/2 teaspoon ground celery seed, and 1 teaspoon dry mustard to the blender with the other cheeze sauce ingredients.