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Our Recipes

Mac and Cheese Balls with a spicy kick!

Serves 20 - Prep 30 Mins - Cook 40 Mins

Ingredients

For the filling;

  • Leftovers from our Pilgrims Choice Mac 'n' Cheese
    or
  • 150g Dried Macaroni
  • 250ml Milk
  • 1 tbsp Plain Flour, heaped
  • 20g Butter
  • 100g Pilgrims Choice, Mature/Extra Mature/Vintage, grated
  • 20g Jalapenos, chopped
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Chopped Parsley

For the crumb;

  • 120g Panko Bread crumbs
  • 100g Plain Flour
  • 2 Large Eggs, beaten
  • Vegetable Oil for Deep Frying

Method

  1. Fill a saucepan with salted water and bring to a boil, cook the macaroni following the pack instructions, drain and leave to one side.
  2. Meanwhile in another saucepan over a medium heat, melt the butter and cook out the flour, add the milk gradually whisking continuously until thickened. Add the cooked macaroni to the sauce and stir through the cheese, jalapenos, parsley and sriracha. Leave to one side until the mix is cool enough to handle.
  3. Once cool for the macaroni into balls and chill in the fridge on a tray to firm up. Meanwhile grab three bowls, one for the flour, one for the beaten egg and one for the panko crumb.
  4. Dip the chilled macaroni balls into the flour, then the egg and finally into the breadcrumbs. Repeat for the rest.
  5. Heat either a pan of oil (1/3 full) or a deep fat fryer to 180C. Fry the balls in batches until golden brown. Serve whilst still warm