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Mac n cheese bites
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Prep Time:
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Cheesy bites for all ages with irresistible flavor.
Ingredients:
  • 250g macaroni
  • 40g butter
  • 312.50 ml plain flour
  • 772.50 gm milk
  • 250.00 ml grated vintage cheddar
  • 125.00 ml parmesan, grated
  • 100g ham, chopped
  • 625.00 ml panko breadcrumbs
  • Oil, for frying
  • Wattle Valley Delish Baby Spinach & Feta dip, to serve
  • Continental parsley leaves, deep-fried, to serve
Instructions:
  • Boil macaroni in salted water until perfectly cooked. Drain and set aside.
  • In a saucepan over medium heat, melt butter. Add 1/4 cup plain flour and cook, stirring, until bubbling (1-2 minutes). Remove from heat and slowly whisk in 2 1⁄2 cups milk. Return to medium heat and stir until thickened (about 5 minutes). Add cheddar, grated parmesan, season, and then mix in macaroni and ham. Pour the mixture into a greased and lined 20 x 30cm slab pan. Let it cool for 30 minutes, then chill for 4 hours or overnight until set.
  • - Spread 1 cup of plain flour on a plate. - In a bowl, whisk together 2 eggs and 1/2 cup of milk. - Place panko breadcrumbs in a separate bowl. - Transfer macaroni cheese onto a work surface and cut into 24 cubes. - Coat the mac and cheese cubes in flour, then dip in the egg mixture, and finally coat in breadcrumbs. - Shallow fry the coated cubes in batches for 2 minutes on each side or until golden brown. - Drain the fried cubes on a paper towel.
  • Plate the dish alongside a generous dollop of Wattle Valley's exquisite Baby Spinach & Feta dip, and garnish by delicately scattering deep-fried continental parsley leaves over the top.

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