Deep-fried mac’n’cheese balls using 4 different types of cheese. An insanely indulgent treat.
Finely chop a shallot and garlic cloves. To make a roux, melt butter in a pot and add shallots and garlic. Cook for 1 minute. Add flour and whisk until paste forms
Cook paste for 1 more minute then slowly incorporate your milk whilst whisking, until it becomes a runny soup texture. Cook on low heat for another 5 mins (or until thickened) then turn off heat
Boil your macaroni according to package instructions. Save some of the pasta water and drain the rest. Add the pasta water to the sauce along with the macaroni, grated parmesan, cheddar, comte, Dijon mustard, salt, pepper and 1tsp of the nutmeg. Store in the fridge overnight
Put your flour, eggs and panko breadcrumbs into separate containers and season with salt, white pepper, 1tsp nutmeg, mustard powder, garlic powder and celery salt
Form your cold pasta into balls, placing some mozzarella in the centre. Roll the balls in flour, then egg wash, then panko breadcrumbs and place on a tray while you make the rest. This should make around 20 balls
Deep fry the balls in vegetable oil at 180°C for about 2 minutes. Serve warm