In a large pot, combine elbow macaroni, chicken stock, and evaporated milk. Bring to a boil and cook pasta for 8-10 minutes until al dente. Remove from heat and let sit for 5 minutes.

Stir in the shredded cheddar and mozzarella cheese, paprika, black pepper, and salt. Mix until cheeses are melted and pasta is well coated.

Spread the macaroni mixture onto a lined baking sheet and let it cool before chilling in the refrigerator for about 2 hours.

Pulse diced tomatoes until smooth, then combine with brown sugar, olive oil, dried basil, and salt in a saucepan. Heat over medium-low until thickened.

Set up three shallow bowls with flour and cornstarch, egg mixture, and panko breadcrumbs mixed with garlic powder. This is your breading station.

Cut the cooled macaroni mixture into 24 squares. Dip in flour, then in egg mixture, then coat in panko breadcrumbs, pressing to adhere.

Heat vegetable oil in a skillet over medium heat. Fry the breaded bites in batches for about 3-4 minutes per side or until golden brown.

Once fried, drain on paper towels and serve warm with Sweet Basil Marinara sauce.