Mac ‘n’ cheese is a classic comfort food and making it into crunchy breadcrumb coated croquettes takes it to another level of deliciousness.
Baked Macaroni & Cheese Croquettes
Author: Chelsea Shine
Serves: Makes 32
- 450g dried macaroni
- 4 rashers of bacon, diced
- 1 onion, diced
- 2 cloves garlic, crushed
- 50g butter
- ⅓ cup flour
- 800ml full milk
- 2 cups grated tasty cheese
- 1 tbsp wholegrain mustard
- Salt and pepper
- 2 cups breadcrumbs
- 3 eggs, lightly beaten
- Olive oil
- Line a square dish or baking tin (approximately 20x20cm and 5cm deep) with baking paper and set aside.
- Prepare the macaroni in a large pot as per the instructions on the packet, then drain and set aside.
- Heat a little olive oil in a non-stick frying pan, add the bacon, onion and garlic and fry for about 5 minutes until the bacon starts to brown.
- For the cheese sauce place a medium pot on a medium-high heat. Add the butter in first and as it melts slowly whisk in the flour, then the milk a little bit at a time. Add the grated cheese, mustard and season well with salt and pepper, stirring over the heat until the cheese has melted and the sauce has a thick consistency. If the sauce doesn't thicken up try adding a little more flour.
- Using the large pot the macaroni was cooked in combine the macaroni, bacon mixture and cheese sauce and mix well.
- Pour the macaroni into the lined dish or baking tin and use the back of a spoon or spatula to make the top smooth and even.
- Cover and pop in the fridge to chill for 2-3 hours or until set and firm (you can leave it in the fridge for a day or two if you want to prepare ahead of time).
- When the macaroni is set preheat oven to 220 degrees.
- Tip the set macaroni onto a large chopping board and remove the baking paper. With a large sharp knife slice into rectangular pieces about 2cm thick. You should get about 32 croquettes.
- Place the beaten eggs and breadcrumbs into two separate bowls. Dip the croquettes into the egg then the breadcrumbs making sure all sides are evenly covered.
- Pour a thin layer of olive oil in a non-stick baking tray and place crumbed croquettes in a single layer. Bake for 15 minutes on each of the four sides or until golden brown and crispy (about an hour in total).
- Serve on their own, with aioli as in the photo above or good ol’ tomato sauce.
You can also do this with leftover macaroni and cheese and take spoonfuls of the mixture and roll into bite-sized balls, crumb and bake for 30-40 minutes.