Cheesy Mac Bites

125 g salted butter
100 g flour
3 cups hot milk
200 g tasty cheese, grated
75 g fresh parmesan, grated
125 g mozzarella, grated
Salt and pepper

For crumbing:
3 eggs, beaten
Flour for dusting
Breadcrumbs for coating
Oil for deep frying

Cook the macaroni according to the packet instructions and drain well. Melt the butter in a large saucepan over low heat, then stir in the flour until it forms a sandy texture.

Gradually add the hot milk, one ladle at a time, whisking until smooth before adding more.

Bring the sauce to a boil, stirring constantly, until thick and creamy. Season with salt and pepper, then remove from the heat and stir in the cheeses until melted.

Fold in the cooked macaroni.

Line a 28 cm x 32 cm slice tin with baking paper and lightly grease. Spread the macaroni mixture evenly, press plastic wrap on top, and refrigerate until firm.

When ready to cook, heat oil to 165°C. Remove the set macaroni from the tin and cut into small squares, about 7 x 8 pieces.

Dust each square in flour, dip in beaten egg, and coat in breadcrumbs.

Deep fry 6–8 bites at a time until crisp, golden, and heated through.

Drain on paper towels and serve warm with buffalo sauce or ranch dressing for dipping.

Find our buffalo sauce recipe here.