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Wednesday, January 13, 2016

Too Cheesy

I've been a huge fan of deep fried Mac & Cheese balls ever since eating them at 28 Hong Kong Street. Take your usual Macaroni and Cheese shape it into a ball then coat it in panko / breadcrumbs and deep fry them, the result are balls of crunchy cheesy goodness.


So without much further adieu here's my version of mac & cheese, adopted from the book "Diner: deliciously authentic feel-good recipes"

Ingredients
1 tablespoon olive oil
2 tablespoons of butter (salted)
1 chopped garlic clove
1 teaspoon of dry mustard
3 tablespoons of plain flour
500ml milk
130g cheddar
60g parmesan 
125g mozzarella 
350g macaroni
1 egg
Breadcrumbs/ panko 

Directions 
Melt butter in pan
Add garlic and mustard, sauté before adding flour
Whisk over medium heat until a paste forms
Continually add milk and bring to boil while whisking 
In a separate pot cook the macaroni
Turn down heat of milk mixture and simmer for 10 minutes
Remove from heat and add cheeses
Mix cooked macaroni and sauce into a shallow tray and place in fridge for at least 2 hours


Remove from fridge and shape into balls the size of a Golf ball
Dip in egg wash then coat in panko
Heat oil in pot and deep fry until golden brown
Season with truffle salt prior to serving


Pretty easy ya?


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