Follow directions on box to make mac and cheese. Stir in shredded cheese, 1/2 cup of bread crumbs, paprika and Cholula Original.
Cover mixture and refrigerate 20 minutes or until firm.
Line a cookie sheet with parchment paper. Scoop mac & cheese into 1/4 cup size balls, roll in remaining breads crumbs, place on cookie sheet and freeze for 30 minutes.
In a heavy saucepan, heat 3 inches oil to 375°F. Fry balls in hot oil in small batches 1 to 2 minutes or until golden brown. Drain on paper towels.
Serve hot with spicy ranch dressing.