It doesn’t get any better than this!
Here is your warning………you will probably not lose weight eating these.
We have cooked Mac ‘n’ cheese many times now, mainly for parties etc and we have always used our slight modification of Diva Q’s recipe which can be found here http://divaq.ca/my-ultimate-mac-n-cheese-a-great-bbq-side-dish
The changes we have made to make it our own version and for our own personal preference/taste are as follows…
Instead of colby cheese we use a decent mature cheddar. We use feta instead of cendrillon. Along with 1/2lb of bacon we use a whole ring of chorizo (both fried nice and crispy). Other than that we follow the rest.
When the mac ‘n’ cheese has cooked try to avoid eating it all there and then, because believe me you will want to. Let it cool and then fridge it overnight.Here is a video of it fresh out of the oven and still talking to me mac vid
The next day mould into balls (we went for tennis ball size), and beat a few eggs for an egg wash. Have another bowl ready with your breadcrumbs. You can season the breadcrumbs if you choose to (we added a dash of Miss Piggy’s dry rub). Coat your mac n cheese balls in egg wash and breadcumbs and deep fry for between 5 and 10 mins at approx 170 degrees C, until golden brown and heated through.