Crumbed Mac & Cheese Balls

Mac & Cheese balls:

Crumbs:

To finish:

Mac & Cheese balls:
Fry the bacon in a frying pan and chop into small pieces.

Heat the cheese sauce according to the on-pack instructions.

Add the cooked pasta to a large mixing bowl and pour the cheese sauce over.

Add the cheese and bacon and mix through until well combined.

Season to taste.

Place the mixture in a large rectangular dish and refrigerate for at least 4 hours.

Using an ice-cream scoop, scoop about 2 heaped tablespoons of mac & cheese.

Dust your hands with flour and roll into balls.

Freeze the balls for at least 2 hours.

Crumbs:
Add the crisps to a sealed bag. Using a rolling pin, crush the crisps into small flakes.

Add the crushed crisps to a small mixing bowl and set aside.

To finish:
Remove the mac & cheese balls from the fridge.

Dip each ball into the beaten egg mixture. Then coat well with the crumbs.

Heat the oil in a medium sized pot to 180°C. Deep fry 3 - 4 balls at a time for about 4 minutes or until golden and crispy.

Drain on absorbent paper.

Place on a serving dish and garnish with parsley.

Serve with sweet chilli sauce or your favourite DIP&TOP™.

Cheesy & delicious!