Mac and Cheese Croquettes

Ingredients

  • 1 tbsp butter

  • 5 tbsp plain flour

  • 250ml whole milk

  • 300g Belton Farm Red Fox cheese (200g melted for the mac and cheese 100g crumbled for the centre of the croquettes)

  • 1 tsp English mustard

  • 200g macaroni

  • Salt and pepper, to taste

  • 200g bacon lardons

  • 4 tbsp plain flour

  • 3 eggs, beaten

  • 300g panko breadcrumbs

  • Vegetable oil for frying

  • 1 lemon, cut into wedges

  • Chives, finely chopped

Method

  1. Melt the butter in a small pan. Add 1 tbsp of the flour and whisk on a low heat for 1 minute. Gradually whisk in the milk, then bring to a boil, whisking occasionally.

  2. Reduce the heat and simmer for 4 minutes or until thick. Stir in the Red Fox cheese until melted then stir in the mustard and season.

  3. Cook the bacon lardons until crispy. Boil the pasta in salted water until al dente, drain well and mix with the cheese sauce and cooked bacon.

  4. Spoon into a small baking dish and put in the fridge for 2-3 hours (or overnight) to set. Scoop out big teaspoonfuls of the macaroni and, with slightly wet hands, place a piece of Red Fox in the centre and roll into balls.

  5. Put 4 tbsp of flour into a dish and season. Put the eggs and breadcrumbs in separate dishes. Roll the balls in each then once more in the egg and breadcrumbs. Chill for 10 minutes.

  6. Fill a deep, medium pan no more than 1/3 full of the oil. Heat un l the temperature reaches 180C or a cube of bread browns in about 30 seconds. Fry the balls in batches until deep golden and crisp.

  7. Drain on kitchen paper then keep warm in the oven while you cook the rest. Serve topped with flaky sea salt, chopped chives and lemon wedges on the side.

Credit: Belton Farm

Aisling GilheanyComment