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Macaroni & Cheese Bites


4 cups macaroni pasta, boiled and drained
80g butter
60g flour
4 cups milk
Salt to taste
1 tsp Supreme Garlic Powder
2 tsp Supreme Onion Powder
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Cayenne Pepper
2 cups grated red Leicester cheese
2 cups mozzarella cheese
2 cups cheddar cheese
1 kg Supreme Breadcrumbs
15 eggs, whisked


Line a deep baking tray with greaseproof paper. Heat a deep pan over medium heat and add butter. Once melted, add flour and stir well for 3-4 minutes. Gently pour the milk in small amounts and continuously whisk until the sauce is thick and smooth. Whisk in cayenne pepper, onion powder, garlic powder, salt and pepper. Turn the heat to low, add cheese and macaroni. Stir well until cheese has melted. Transfer the mac & cheese into the prepared baking tray. Add another sheet of greaseproof paper on top then chill overnight in the fridge. Remove from the fridge and place a tray/ chopping board on top then turn upside down. Remove greaseproof paper and cut the mac & cheese into 1 inch cubes. Coat in egg then breadcrumbs then again in egg and breadcrumbs (double coat). Freeze before frying. To cook; deep fry in hot oil until golden and cooked through.