First, boil the pasta in milk, drain until al dente (do not throw away the milk), and set aside.
Melt the butter in a saucepan, add the flour and nutmeg, mix, add the milk for the pasta, mix, and simmer over low heat while stirring until a thick béchamel sauce forms.
Add the cut cheese, stir to melt, and season with salt.
Add the pasta and béchamel to the cheese, mix well and refrigerate for at least 1 hour.
Take a walnut-sized amount of the mix (by hand or with two spoons if you prefer) and stir first into the flour, then into the beaten eggs with a pinch of salt, then into the breadcrumbs.
Fry the meatballs, a few at a time, in the already hot oil, turning until evenly browned, and drain on paper towels when ready.
Your macaroni and cheese meatballs are ready and ready to serve!