Crispy Mac 'n' Cheese

Updated at: Thu, 17 Aug 2023 10:03:51 GMT

Step 1

Start by preparing the béchamel. Melt the butter in a saucepan and add in the sieved flour. Cook for a couple of minutes, constantly stirring, on medium heat until the roux (mix of butter and flour) is golden. Then slowly pour in the milk and bring to the boil, while stirring with a whisk. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. With the help of a hand blender stir in the grated cheese, until smooth. Season carefully with salt (as the cheese will have already made the béchamel tasty) and black pepper. Set aside.

Step 2

Cook the spaghetti in salted, boiling water until al dente and strain straight into the béchamel sauce, reserving some of the water. Add a ladle of the spaghetti water and mix until well creamy and combined. While still warm, fill your molds with a forkful of spaghetti and sauce. Press down on the spaghetti mixture to make sure there are no air bubbles and cover it with cling film or parchment. Let them set in the fridge for about 4 hours or overnight.

Step 3

When firm, remove the spaghetti from the molds and coat them with flour. Dip them into the seasoned egg-wash and then toss them into the panko or breadcrumbs, ensuring they are evenly covered.

Step 4

Heat the oil to 170° C degrees.

Step 5

Deep fry the Mac until golden. This will take about 4 minutes. Make sure the oil is not too hot or they will be golden outside and cold in the middle. Alternatively, place the Mac on a baking tray and drizzle over some Extra virgin olive oil. Bake them at 180°C for approx. 6-7 minutes.

Step 6

Sprinkle the hot mac n cheese with sea salt, extra cheese and enjoy them while they are still hot!

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