Bacon, mac 'n' cheese croquettes
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Loading... - Seth Simon
- 08 Mar 2022
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14 Ingredients
1 1/2 cups (270g) macaroni
6 bacon rashers, finely chopped
3 spring onions, thinly sliced
60g butter
1 tsp mustard powder
1 1/2 cups (225g) plain flour
3 cups (750ml) milk
1 1/2 cups (180g) grated cheddar
1/4 cup (20g) finely grated parmesan
100g blue cheese, crumbled
2 Coles Brand Australian Free Range Eggs, lightly whisked
2 cups (150g) panko breadcrumbs or fresh (made from day-old bread) breadcrumbs
1/2 cup finely chopped chives
Vegetable oil, to shallow-fry
6 Method Steps
Step 1
Grease and line a 20cm x 30cm slab pan, allowing the sides to overhang.
Step 2
Cook the pasta following packet directions or until al dente. Drain well.
Step 3
Meanwhile, cook the bacon in a large saucepan over medium-high heat, stirring, for 5 mins or until crisp. Add the spring onion. Cook for 1 min or until spring onion softens. Transfer to a bowl.
Step 4
Melt the butter in the saucepan over medium-high heat. Add mustard powder and 1/2 cup (75g) of the flour. Cook, stirring, for 2 mins or until mixture is grainy and bubbling. Gradually add milk and cook, stirring with a balloon whisk, for 5 mins or until sauce boils and thickens. Remove from heat. Stir in cheddar and parmesan. Add the pasta, bacon mixture and blue cheese and stir to combine. Pour into prepared pan and smooth the surface. Place in the fridge for 6 hours or overnight or until firm. Read More…
