I can't tell you how excited I am to have finally made this and to be able to share it with you.
A restaurant I used to work at had these on the menu, they were served in tiny little sliders with beef brisket and a pickle. I think it's fair to say that I've been obsessed with the idea ever since. There's just something about the richness mixed with crunch and a sour pickle... oh and BBQ sauce, if you have BBQ sauce go wild. The other day I was scrolling Deliveroo in a similar fashion to that of scrolling Netflix when you have too many options and you can't decide. I came across mac and cheese croquettes and thought to myself, I could just make these instead of spending money that I currently do not have.
So I did and here they are.
Let's make Mac and Cheese Croquettes
Is your heart ready for this?
What you'll need
- 200gpasta(whatever you've got will do)
- 2 tbls butter(marg works too)
- 2 tblsplain flour(some other flours work, google "can you make a roux with insert flour name")
- A good sprinkle ofnutmegif you have it (I didn't)
- 500mlMilk(I used soy, you can use whatever you've got)
- A butt load (500g) ofcheese(I used a mix of colby and peccorino, yes plastic cheese will work but I'm judging you... maybe I'm not)
- Cracked pepper to taste
- 200gPlain Flour (or enough to dust)
- 2eggs
- 200gbreadcrumbs(or enough to coat, also I made my own using toasted bread and a mini food processor)
-Saltfor seasoning
Here's what to do
1. Cook pasta as per packet instructions in heavily salted water (more salt than you think you'll need), drain then set aside.
2. In a saucepan or pot or whatever you've got melt the butter then add the flour and stir, it should be clumpy.
3. Gradually add the milk, you'll need a whisk and make sure you're stirring at all times
4. The sauce should be creamy and thick with no lumps.
5. Remove sauce from the heat, add in grated cheese, nutmeg and cracked pepper and stir until cheese is all melted.
6. Add in pasta to the pot and stir well to coat
7. Line a container or tray with cling film and pour your pasta and cheese sauce in. Spread out as evenly as possible
8. Cover with cling film and press gently with you hand to remove as much air as possible.
9. Place in refrigerator or freezer until firm, can be made the day before.
Time to croquette
1. Remove mix from fridge and cut into square-ish peices.
2. Dust in flour, dip in whisked egg and cover in bread crumbs.
3. Heat up a good amount of oil in pan, you can deep fry these if you'd prefer.
4. Place in your croquettes and fry until golden brown, then flip. I fried the edges as well.
5. When golden brown and crispy, remove from pan, season with flakey salt and eat.
6. If you are frying in batches, you can keep them warm in the oven until all are ready.
These have been my favourite thing to make so far and I hope you enjoy making them! As always, if you make these at home don't forget to take a pic and tag me @grumbleandquench. If you have any questions please feel free toreply to this emailor DM me onFacebookorInstagram!
Happy eating,
S
Comments