1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl. Adjust sriracha to your preferred spice level. Set aside.
3. Set up a breading station for the shrimp: place flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs mixed with garlic powder and smoked paprika in a third.
4. Dip each shrimp first in the flour, then the egg, and finally coat evenly with the panko mixture. This triple coating creates the signature crispy texture that my family loves.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches, about 2 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. In a separate large saucepan, melt butter over medium heat. Whisk in the 1/4 cup flour and cook for about 2 minutes, stirring constantly, to form a roux.
7. Gradually pour in warmed milk while whisking continuously to avoid lumps. Cook the sauce until it thickens, about 5-7 minutes.
8. Remove the saucepan from heat and stir in shredded cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
9. Add the cooked macaroni to the cheese sauce and stir gently to coat every noodle in that luscious, creamy goodness.
10. Plate your mac and cheese, then generously top with the crispy bang bang shrimp. Drizzle extra bang bang sauce over the top if you want an added kick.

From my experience, frying the shrimp last keeps them crisp and prevents them from getting soggy while you finish the cheese sauce. Also, warming the milk beforehand helps the sauce come together smoothly without lumps—a little trick my grandmother taught me that makes all the difference.