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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

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

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

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

pat dry to remove oil and serve with the roasted pepper mayo. sprinkle with extra parmesan and chives.

MADE BY CHEFS FOR CHEFS