https://westgold.com/
Recipe
Difficulty
Easy
Prep time
45 minutes
Cook time
30 minutes
Makes
56 bites
Ingredients:
300 g dried macaroni
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
Method:
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.
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