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