Crispy Mac and Cheese Balls

Directions

Make the Mac & Cheese

1. Cook the macaroni in a large saucepan of salted boiling water until al dente. Drain and set aside.

2. In a saucepan over medium heat, combine the cream, chicken stock and Mingle Creamy Cheddar Mac & Cheese Recipe Base.

3. Stir until smooth and beginning to thicken.

4. Add the parmesan and stir until melted and combined.

5. Fold through the cooked macaroni until evenly coated.

6. Transfer to a lined tray or container, spreading into an even layer. Refrigerate for at least 3 hours, or overnight, until completely chilled and firm.

Shape the Mac & Cheese Balls

1. Scoop approximately ⅓ cup of chilled mac & cheese mixture and flatten slightly in your palm.

2. Place a mini bocconcini ball in the centre and wrap the mac & cheese around it, sealing completely. Press tightly so they are compact.

3. Roll into a ball and repeat with the remaining mixture.

Crumb the Balls

1. Combine the panko breadcrumbs and Mingle Garlic & Herb Seasoning in a shallow bowl.

2. Place the flour, whisked eggs and seasoned breadcrumbs into three separate bowls.

3. Roll each mac & cheese ball in flour, then egg, then breadcrumbs, pressing gently to coat evenly.

4. For an extra crispy coating, repeat the egg and breadcrumb step.

5. Place mac & cheese balls into the freezer for 15 minutes before airfrying (this helps them hold their shape!)

Bake

1. Preheat the air fryer to 200°C.

2. Lightly spray the mac & cheese balls with olive oil spray.

3. Arrange in a single layer in the air fryer basket, working in batches if needed.

4. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

5. Allow to cool for 2–3 minutes before serving.