Mac ‘n’ Cheese you can eat with your hands? We’re in! These moreish bites are ideal for a games night, when you need to eat one-handed if you don’t want to lose.
Makes about 30 balls
300g macaroni
40g butter
40g plain flour
1 tsp mustard powder
250ml milk
150ml single cream
100g cheddar, grated
50g parmesan, grated
Parsley leaves to garnish, optional
For the coating:
40g cheddar, grated
Small handful parsley
5 crackers, crushed
1 Preheat the oven to 220C/ Fan 200C/Gas 7. Meanwhile, line 2 baking sheets with baking paper (or cook in smaller batches).
2 Cook the macaroni according to pack instructions, minus 2 mins (as it will be finished off in the oven).
3 Mix together the ingredients for the coating on a plate and set aside.
4 In a medium pan, melt the butter. Once foaming, stir in the flour and keep stirring over the heat for about 2 mins. Remove from the heat, stir in the mustard powder and season.
5 In a large jug combine the milk and cream and start adding that gradually to the butter and flour mixture. Stir to fully combine it before adding the next splash. Once it’s all added, return the pan to the heat, bring to a boil and simmer for 2 min, stirring constantly. The mixture should begin to thicken. Remove from the heat and stir in the grated cheddar and parmesan.
6 Drain the pasta and add it to a bowl. Pour over the cheese sauce and mix.
7 With your lined baking tray and coating ingredients easy to hand, start forming small balls. Take a tablespoon of macaroni cheese, form it into a loose ball then roll in the coating and place on the baking tray.
8 Bake for 20 mins, turning halfway – the cheese should be starting to brown. Serve with a parsley garnish.
This recipe is just one on the menu on our Gathering pages this month, a feast for a board games evening that we’ve called ‘Let the Games Begin!’ It also features cauliflower bites, mini beetroot & sweet potato burgers, mini lamb & mint burgers, halloumi bites, winter slaw, churros with chocolate sauce and root beer floats.
