I guess this is instalment 3 of “What the heck can Chef Rob do with Mac n’ Cheese”. I had some leftover mac n’ cheese from my Grilled Mac n’ Cheese escapade that I knew I could do something creative with. Unfortunately, I was drawing a blank. It is a good thing I have wonderful friends around me – one of them hinted that they had seen somebody batter and deep fry some Mac n’ Cheese. So I thought I’d give it a go.

Unfortunately, It didn’t turn out as well as I’d hoped. I did not have enough béchamel sauce to keep everything together, so I was unable to make little balls. But I will hint at how this should be done.


10 strips Maple Leaf Bacon

½ to ¾ lb Elbow Macaroni

4 tbsp All Purpose Flour

2 cups Milk

1 cup Table Cream

½ tbsp Cayenne Pepper

½ tbsp Nutmeg

2 Egg Yolks

1 lb Sharp Cheddar

4 oz. Gruyere or Fontina Cheese

4 oz. Parmigiano Reggiano


For batter:

1 cup Flour

1 cup Panko Bread Crumbs

1 egg


Steps one to six are: Make Mac n’ Cheese. You can easily follow it from my previous Mac n’ Cheese recipe.

Note: I’ve used less than a pound of macaroni, but the same amount of béchamel and cheese. This is so that I have more binding agent to make the little balls later.

7. Set your Mac n’ cheese aside to cool. Then pop it in the fridge for a couple hours, until the whole thing is fully chilled.

8. Scoop out a small handful of mac and roll it into a little ball. If you don’t have enough béchamel, then everything will just fall apart. This is what happened to me, unfortunately.

9. Roll your balls into the flour, then thoroughly coat with egg, then encrust in breadcrumbs

10. Fry these in vegetable oil for a few minutes until the outsides are golden brown and the mac n’ cheese is fully melted on the inside.