March 30, 2026

Crumbed Mac & Cheese Balls

Serves:

Cooking Time:

< 30 min

Ingredients:

Mac & Cheese balls:
5 rindless streaky bacon
250 g elbow macaroni, cooked as per on-pack instructions
250 ml LANCEWOOD Sauce Delight® Cheese Sauce
100 g LANCEWOOD® White Cheddar
salt and pepper to taste
flour for dusting

Crumbs:
240 g lightly salted crisps (2 x 120 g bags)

To finish:
2 large eggs, beaten
2 litre(s) Oil for frying
fresh parsley, chopped
sweet chilli sauce

Method

Mac & Cheese balls:

Fry the bacon in a frying pan and chop into small pieces.
Heat the cheese sauce according to the on-pack instructions.
Add the cooked pasta to a large mixing bowl and pour the cheese sauce over.
Add the cheese and bacon and mix through until well combined.
Season to taste.
Place the mixture in a large rectangular dish and refrigerate for at least 4 hours.
Using an ice-cream scoop, scoop about 2 heaped tablespoons of mac & cheese.
Dust your hands with flour and roll into balls.
Freeze the balls for at least 2 hours.

Crumbs:

Add the crisps to a sealed bag. Using a rolling pin, crush the crisps into small flakes.
Add the crushed crisps to a small mixing bowl and set aside.

To finish:

Remove the mac & cheese balls from the fridge.
Dip each ball into the beaten egg mixture. Then coat well with the crumbs.
Heat the oil in a medium sized pot to 180°C. Deep fry 3 – 4 balls at a time for about 4 minutes or until golden and crispy.
Drain on absorbent paper.
Place on a serving dish and garnish with parsley.
Serve with sweet chilli sauce or your favourite DIP&TOP™.
Cheesy & delicious!