MAC & FOUR CHEESE FRITTERS

CRISPY PANKO-CRUMBED MAC & CHEESE FRITTERS MADE WITH COOKED ELBOW MACARONI PASTA WITH GRATED MOZZARELLA, GOUDA, MATURE CHEDDAR & PARMESAN, BOUND WITH HEINZ PROFESSIONAL MAYONNAISE.
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MAC & FOUR CHEESE FRITTERS
INGREDIENTS
MAC & CHEESE BALLS (SERVES 4)
200g Elbow macaroni
200g HEINZ PROFESSIONAL MAYONNAISE
50g Grated mozzarella cheese
50g Gouda diced into small cubes
75g Grated mature cheddar
30g Grated parmesan cheese
150g Panko breadcrumbs
2 Eggs
Cracked black pepper
ROASTED PEPPER MAYO
100g HEINZ PROFESSIONAL MAYONNAISE
1 tsp Smoked paprika
A jar of roasted red peppers
Salt & pepper
TOPPINGS
Handful of chopped chives
Parmesan
MAC & FOUR CHEESE FRITTERS
STEP ONE, TWO & THREE
MAC & FOUR CHEESE FRITTERS image
STEP ONE
cook elbow macaroni until al-dente (8-9mins).
STEP TWO
heat heinz professional mayonnaise in a saucepan and add all cheese except diced gouda.
STEP THREE
once melted and gooey, add the pasta and stir well to bind. pour mix into a baking tray and leave to cool in the fridge.
MAC & FOUR CHEESE FRITTERS
STEP FOUR
MAC & FOUR CHEESE FRITTERS image
STEP FOUR
whilst the mix is cooling, make the pepper mayo by blitzing roasted peppers with heinz professional mayonnaise, smoked paprika, salt & pepper, until smooth. set aside in a ramekin.
MAC & FOUR CHEESE FRITTERS
STEP FIVE
MAC & FOUR CHEESE FRITTERS image
STEP FIVE
once cool, mould the mac and cheese mix into bite sized balls, dip the balls in beaten egg before rolling in a mixture of panko breadcrumbs and grated parmesan. Then, deep fry until golden brown (3mins).
MAC & FOUR CHEESE FRITTERS
STEP SIX
MAC & FOUR CHEESE FRITTERS image
STEP SIX
pat dry to remove oil and serve with the roasted pepper mayo. sprinkle with extra parmesan and chives.
MADE BY CHEFS FOR CHEFS
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