Boil pasta according to package directions. Drain pasta and set aside.

In the pot that you cooked pasta in heat the butter until melted, add the flour and whisk.

Whisk in the milk slowly. This will create a thick sauce, adding about ¼ cup at a time.

Add in cheese and whisk smooth. Pour pasta into the sauce and stir with a spatula until the sauce covers the pasta completely.

Add salt and pepper to taste.

Preheat the oil in your deep fryer or a cast iron skillet to 350 degrees.

In a medium bowl, whisk the milk, eggs, and hot sauce until combined. In another medium bowl, whisk together the flour and 2 tsp salt.

Pat chicken dry. Dredge each wing in the milk/egg mixture, then in the flour, then back in the egg mixture and again in the flour. Make sure to shake the excess off after each step.

Fry the tenders in batches. Fry them until crispy and golden brown, about 10 minutes. Remove from fryer and place on a baking rack.

Place two tenders in the middle of a burrito tortilla, spoon in a large amount of mac n' cheese.

Fold up closest side of tortilla, then fold in both sides and tightly roll.