Mac & Cheese Balls

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About


This will make about 12 balls

  • 150 g ‘elbow’ macaroni (we use de cecco chifferi rigati)
  • 40 g butter


This seems like a tiny amount of jalapeño, but it’s one of those “when it’s not there you miss it” things.

Cook the pasta to very nearly cooked but not quite (al dente), in plenty of well-salted, boiling water. Drain it and put it in a container that is big enough to hold lashings of sauce too.

Now, get your whisk out, you’re going to make béchamel. Melt the butter in a pan on a