Mac & Cheese Arancini

Made with BBQ Shapes

Ingredients

Arancini

• 1/2 packet small elbow macaroni
• 50 g butter
• 50 g plain flour
• 400 ml whole milk, warmed
• 75 g aged cheddar
• 75 g cheddar
• 100 g mozzarella (50 g for sauce, 50 g for centres)
• 1 tsp smoked paprika
• 1 175 g box BBQ Shapes (flavoured biscuits)
• 2-3 eggs (for coating)
• Plain flour (for coating)
• Neutral oil (rice bran or canola) - enough for 5 cm / 2 in in pot

Method

Cook the Pasta

1. Boil macaroni until just under al dente (about 6 minutes)
2. Drain well

Make the Sauce

1. Melt butter over medium heat
2. Add flour & cook 5 minutes until nutty & no raw smell
3. Gradually whisk in warm milk and mix until smooth
4. Add both cheddar cheeses, melt into sauce
5. Add mozzarella last once cheddar is fully melted
6. Mix in smoked paprika & 5 Shapes crushed to powder
7. Fold in pasta - mixture should be thick and dense

Chill

1. Spread into a shallow tray
2. Allow to cool for 15-20 minutes
3. Cover directly with plastic wrap, push out air
4. Refrigerate 2-3 hours minimum

Shape

1. Scoop enough mac & cheese to form a golfball size
2. Press flat, add a pinch of mozzarella to centre
3. Fold over and form a firm ball (no cracks or air pockets)

Crumb

1. Blitz remaining BBQ biscuits to a crumb (not powder)
2. Set up bowls: plain flour, whisked eggs, BBQ crumb
3. Coat balls: flour → egg → crumb → egg → crumb
4. Press crumb in firmly to each arancini ball

Deep-Fry

1. Heat oil to 170-175°C (around ~345°F)
2. Fry 3-4 minutes until deep golden
3. Rest 3 minutes on a wire rack before serving - smaller balls heat through better; if too large the centre won't fully melt

Serve

1. Serve hot with your favourite dipping sauce
2. For best results, pair with TheSHiFtYChef's Signature Buffalo Sauce (adjust chilli to taste)