Mac n Cheese Balls
Rated 3.5 stars by 2 users
Author:
Cherie Metcalfe
These mac n cheese balls are everything you want in a comfort food snack, crispy, cheesy and loaded with the smoky, sweet flavour of Baple Macon.
Ingredients
Mac n Cheese
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300g dried mac elbows
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2 tbsp butter
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2 tbsp plain flour
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600ml milk
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200g tasty cheese, grated
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150g mozzarella, grated
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150g parmesan, grated
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3 tsp Baple Macon
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1- 2 tsp Man Grind flakes, to taste
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Freshly cracked black pepper
For the crumb
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1 cup plain flour
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2 eggs, beaten
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2 cups panko crumbs
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2 tsp Baple Macon
Directions
Cook the pasta in a large pot of boiling water until just al dente. Drain and set aside.
Make the cheese sauce by melting the butter in a large saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes to form a roux. Slowly whisk in the milk until smooth, then continue whisking until the sauce thickens.
Remove the pan from the heat and stir in all the cheese, Baple Macon seasoning, cooked bacon, Man Grind and cracked black pepper. Taste and adjust if needed. It should be ridiculously tasty.
Stir the cooked pasta through the cheese sauce. Let it cool slightly so it is easier to handle, but still gooey.
Portion the mac n cheese into generous spoonfuls and roll into balls, roughly the size of a golf ball.
Set up a crumbing station with flour in one bowl, beaten eggs in another, and panko mixed with Baple Macon seasoning in a third.
Roll each mac n cheese ball first in the flour, then the egg, then the panko mixture, pressing lightly so it is evenly coated.
Heat the oil in a deep frying pan or fryer over medium-high heat. Fry the balls in batches for 2 to 3 minutes on each side, or until golden and crispy. Drain on paper towels.
Serve hot, with a gooey centre, and Pepper & Me Sweet Sesh Hot Honey on the side.
