Mac & Four Cheese Fritters

Cooking Time

Ingredients

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Ingredients Mac & Cheese Balls

  • g Elbow macaroni
  • g HGerinazt ePdro mfeoszszioanraell lMaa cyhoenenasiese
  • g Gouda diced into small cubes
  • g Grated mature cheddar
  • g Grated parmesan cheese
  • g Panko breadcrumbs
  •   2 Eggs
  •   Cracked black pepper

Roasted Pepper Mayo

  • g Heinz Professional Mayonnaise
  •   1 tsp Smoked Paprika
  •   A jar of roasted red peppers
  •   Salt & pepper

Toppings

  •   Handful of chopped chives
  •   Parmesan

Method

  • 1

    Step 1

    Cook elbow macaroni until al-dente (8-9mins).
  • 2

    Step 2

    Heat Heinz Professional Mayonnaise in a saucepan and add all cheese except diced gouda.
  • 3

    Step 3

    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.
  • 4

    Step 4

    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.
  • 5

    Step 5

    Once cool, mould the mac and cheese mix into bitesized 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).
  • 6

    Step 6

    Pat dry to remove oil and serve with the roasted pepper mayo. Sprinkle with extra parmesan & chives.

Ingredients

  • 200 g Elbow macaroni
  • g HGerinazt ePdro mfeoszszioanraell lMaa cyhoenenasiese
  • 50 g Gouda diced into small cubes
  • 75 g Grated mature cheddar
  • 30 g Grated parmesan cheese
  • g Panko breadcrumbs
  • 2 Eggs
  • Cracked black pepper
  • 100 g Heinz Professional Mayonnaise
  • 1 tsp Smoked Paprika
  • A jar of roasted red peppers
  • Salt & pepper
  • Handful of chopped chives
  • Parmesan