MAC & CHEESE BITES

 

Ingredients

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

 

How to Make

 

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.