Melt butter over low heat in a medium-sized saucepan. Add the flour and stir until golden and fully dissolved, then add spices.

Slowly add milk, one cup at a time, and then crushed tomatoes and vodka. Bring to a simmer and allow to thicken.

Remove from heat and add cheese. Mix well until cheese is melted. Add drained elbow pasta and mix well.

Place pasta in a lined 9×13-inch pan and refrigerate for eight hours or overnight.

Remove the mac and cheese from the pan and cut into squares.

Prepare a breading station with beaten eggs in one bowl and panko crumbs in another. Coat each square first in egg and then in panko crumbs and set aside.

Heat oil in a deep-frying pan.

Fry each square on both sides until golden, about five minutes in total. Make sure not to crowd the pan. Serve warm, with marinara sauce (optional).