Description
A versatile macaroni cheese recipe offering three delicious variations: crispy prosciutto cups topped with fried onions and fresh chives, a decadent Croque Monsieur sandwich air-fried to golden perfection, and mozzarella-stuffed macaroni cheese balls fried until crispy. This recipe combines creamy béchamel sauce with mature cheddar and Parmesan cheeses for rich flavor and uses classic cooking techniques for a comforting meal suitable for any occasion.
Ingredients
Scale
Base Macaroni Cheese
- 300g Macaroni Pasta
- 250g Mature Cheddar, grated
- 50g Parmesan, grated
- 30g Unsalted Butter
- 45g Plain Flour
- 500ml Whole Milk
- 1 tsp Dijon Mustard
- Sea Salt and Pepper, to taste
Macaroni Cheese Prosciutto Cups
- 4 slices Prosciutto
- Crispy Onions, for topping
- Fresh Chives, for garnish
Macaroni Cheese Croque Monsieur
- 2 slices Sourdough Bread
- 2 slices Ham
- Dijon Mustard, to spread
Mozzarella Stuffed Macaroni Cheese Balls
- Mozzarella Cheese, cut into small pieces for stuffing
- Flour, for breading
- Eggs, beaten, for breading
- Breadcrumbs, golden, for breading
- Vegetable Oil, for frying
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add the macaroni pasta. Cook until al dente according to package instructions. Drain and set aside.
- Make Béchamel Sauce: In a large saucepan over medium heat, melt the unsalted butter. Sprinkle in the plain flour and whisk continuously to combine. Cook for about 1 minute to form a roux.
- Add Milk: Gradually whisk in half of the whole milk, then slowly add the remaining milk while whisking to keep the sauce smooth and lump-free.
- Add Cheese and Seasonings: Stir in the grated mature cheddar, Parmesan, Dijon mustard, and season with sea salt and pepper to taste. Continue stirring until the cheese is fully melted and sauce is smooth.
- Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce until fully coated.
- Prepare Prosciutto Cups: Preheat the oven to 190°C (Gas Mark 5). Grease a muffin tin and line each cup with two slices of prosciutto, shaping them into cups. Bake for about 5 minutes until slightly crispy.
- Fill Prosciutto Cups: Spoon the macaroni cheese mixture into each prosciutto cup and top with crispy fried onions.
- Bake Prosciutto Cups: Return the filled cups to the oven and bake for another 5 minutes. Garnish with fresh chives before serving.
- Assemble Croque Monsieur: Spread a spoonful of macaroni cheese onto a slice of sourdough bread. Add a slice of ham and a smear of Dijon mustard. Top with the second slice of bread, spoon béchamel sauce over it, and sprinkle with grated cheddar.
- Air Fry Croque Monsieur: Preheat the air fryer to 200°C. Air fry the sandwich for about 5 minutes until golden brown and crispy.
- Make Macaroni Cheese Balls: Portion the macaroni cheese mixture and form into even-sized balls. Insert a small piece of mozzarella into the center of each ball. Freeze for 2-3 hours until firm.
- Bread the Balls: Set up a breading station with flour, beaten eggs, and golden breadcrumbs. Coat each ball first with flour, then dip in egg, and roll in breadcrumbs to fully coat.
- Fry Macaroni Cheese Balls: Heat vegetable oil in a deep pan to 180°C. Fry the balls in batches for 10-12 minutes or until golden brown and crispy. Drain on paper towels before serving.
Notes
- Make sure to cook the macaroni just until al dente to prevent it from becoming mushy during baking or frying.
- Freezing the macaroni cheese balls before breading helps them hold their shape while frying.
- For a lighter option, consider baking the macaroni cheese balls instead of frying.
- The Dijon mustard adds a subtle tang that enhances the cheesy flavor without overpowering.
- Use a good quality mature cheddar and Parmesan for a rich and complex flavor.
- Air fryer temperatures can vary; check the Croque Monsieur early to prevent overcooking.
