Name: Mac & Cheese Balls
Ingredients: 25 g pickled jalapeño slices, incredibly finely chopped; 150 g ‘elbow’ macaroni (we use de cecco chifferi rigati); 300 ml full fat milk; 100 g mature cheddar, grated; 40 g plain flour, sieved; 40 g butter; 4 medium eggs whisked up, in a large bowl; 2 litres rapeseed oil; 4 heaped tbsps flour, on a nice big plate; A plate covered in breadcrumbs; 1 level tsp Salt

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Ingredients

This will make about 12 balls

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

Method

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