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Mac n cheese bites

  • Makes 24


  • 250g macaroni
  • 40g butter
  • 1 1/4 cup plain flour
  • 3 cups milk
  • 1 cup grated vintage cheddar
  • 1/2 cup parmesan, grated
  • 100g ham, chopped
  • 2 eggs
  • 2 1/2 cups panko breadcrumbs
  • Oil, for frying
  • Wattle Valley Delish Baby Spinach & Feta dip, to serve
  • Continental parsley leaves, deep-fried, to serve


  • 1
    Cook macaroni in a saucepan of boiling salted water until al dente. Drain. Set aside.
  • 2
    Melt butter in a saucepan over medium heat. Add 1/4 cup plain flour. Cook, stirring, for 1-2 minutes or until bubbling. Remove from heat. Gradually whisk in 2 1⁄2 cups milk. Stir over medium heat for 5 minutes or until thick. Stir in cheddar and grated parmesan. Season. Stir in macaroni and ham. Pour into a 20 x 30cm greased and lined slab pan. Cool for 30 minutes. Chill for 4 hours or overnight until firm.
  • 3
    Place 1 cup plain flour on a plate. Whisk 2 eggs and 1/2 cup milk in a bowl. Place panko breadcrumbs in a bowl. Turn macaroni cheese onto a work surface. Cut into 24 cubes. Coat in flour. Dip in egg mixture. Coat in breadcrumbs. Shallow fry, in batches, for 2 minutes each side or until golden. Drain on paper towel.
  • 4
    Serve with Wattle Valley delish baby Spinach & Feta dip. Sprinkle with deep-fried continental parsley leaves.

Source: taste.com.au


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