Deep fried Mac n Cheese Balls with Matariki 2010 Nō’ble
100g macaroni, boiled in salted water, then drained and cooled
100g parma ham, roughly chopped
4 tbsp flour
1/3 cup milk
2 cups panko breadcrumbs (seasoned with salt and pepper)
1 litre canola oil
2 cups (500ml) milk
Pinch of nutmeg
1⁄4 tsp smoked paprika
1⁄4 tsp salt
50g plain flour
200g grated cheddar
200g grated smoked Gouda
For the cheese sauce, warm the milk, nutmeg, smoked paprika and salt in a saucepan over medium heat until steaming but not boiling.
In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer.
Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the canola oil in a deep saucepan to 180°C and fry the crumbed macaroni in batches for 3–4 minutes until golden. Transfer to paper towels to drain. Serve hot with aioli and harissa.
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