In a large pot, combine elbow macaroni, chicken stock, and evaporated milk, bringing it to a gentle boil over medium heat. Cook for 8-10 minutes, stirring occasionally until the pasta is al dente and absorbs the liquid.

Remove the pot from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted. Season with paprika, black pepper, and salt to taste.

Spread the mac and cheese mixture onto a parchment-lined baking sheet and refrigerate for at least 2 hours until firm enough to cut into squares.

In a blender, combine the drained diced tomatoes and blend until desired consistency. Simmer blended tomatoes in a saucepan with brown sugar, olive oil, dried basil, and salt for 8-10 minutes until thickened.

Prepare your breading station with all-purpose flour mixed with cornstarch, beaten eggs with water, and panko breadcrumbs with garlic powder and salt.

Cut the chilled mac and cheese into bite-sized pieces. Coat each piece in the flour mixture, dip it in the egg wash, and roll it in panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat and fry the breaded mac and cheese bites for 3-4 minutes per side until golden brown and crispy.

Serve the Fried Mac and Cheese Bites with the sweet basil marinara dipping sauce on the side.