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Crumbed Mac & Cheese Balls
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Lancewood Crumbed Mac & Cheese Balls

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!

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