Pumpkin Mac 'n' Cheese Bites

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SERVES

8 people people

TIME

1 hour, plus 3 hours chilling

INGREDIENTS

  • 50g butter 
  • 50g flour
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 600g whole milk
  • 50ml cream
  • 2 tsp English mustard
  • 300g tinned pumpkin puree
  • 1/4 tsp grated nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 250g macaroni, cooked
  • 80g grated mozzarella
  • 70g grated Monterey Jack
  • 200g grated Cheddar
  • 250g plain flour
  • 3 eggs, beaten
  • 250g panko breadcrumbs

Treat yourself and whip up these cheesy autumnal delights. Perfect for game day, or any other day!

Directions

 

  1. Melt the butter in a large saucepan on a low heat. Once foaming, add the flour, paprika and cayenne pepper and cook out for 2 mins, stirring continuously. Add the milk in small increments, beating all the time with a wooden spoon to dispel any lumps.
  2. Turn up the heat and bring the sauce to a boil. Once bubbling, turn the heat back to low and simmer for 1 min, stirring occasionally.
  3. Add the cream, mustard, pumpkin puree, nutmeg, salt, and pepper. Stir to combine, then add the macaroni.
  4. Allow to cool, then add the cheese and stir to combine. Pop in a deep square tray lined with cling film and put in the freezer for 3 hours to firm up.
  5. Once out the freezer, cut into 16 evenly sized blocks. If the blocks have softened a little in this process, return them to the freezer to firm up for another hour on a tray lined with greaseproof paper.
  6. Put your flour, eggs and panic breadcrumbs in separate bowls. Dunk each one of your macaroni blocks in the flour, egg then panko breadcrumbs in turn, then place on a tray lined with greaseproof paper.
  7. Fill a large, sturdy saucepan a third of the way with vegetable oil. Heat to 160 degrees, then carefully drop in the macaroni cheese bites. Fry until a lovely golden brown, about 3 mins.
  8. Eat whilst still hot and oozing with molten cheese.