Description
A versatile recipe for creamy macaroni cheese prepared three distinct ways: crispy prosciutto cups topped with fried onions and fresh chives, a crunchy Croque Monsieur sandwich with ham and Dijon mustard air fried to perfection, and mozzarella-stuffed macaroni cheese balls breaded and deep-fried until golden. Each variation highlights the rich, cheesy béchamel sauce combined with tender macaroni, perfect for any cheese lover looking for creative comfort food options.
Ingredients
Scale
Basic Macaroni Cheese
- 300g Macaroni Pasta
- 250g Mature Cheddar, grated
- 50g Parmesan, grated
- 30g Unsalted Butter
- 45g Plain Flour
- 500ml Whole Milk
- 1 tsp Dijon Mustard
- Sea Salt and Pepper to taste
For Prosciutto Cups
- 4 slices Prosciutto
- Crispy Onions for topping
- Fresh Chives for garnish
For Croque Monsieur
- 2 slices Sourdough Bread
- 2 slices Ham
- Dijon Mustard (additional for spreading)
For Mozzarella Stuffed Macaroni Cheese Balls
- Mozzarella Cheese (small pieces for stuffing)
- Flour (for breading)
- 2 Eggs, beaten
- Golden Breadcrumbs (for breading)
- Vegetable Oil (for frying)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add macaroni pasta. Cook according to package directions until al dente. Drain and set aside.
- Make Béchamel Sauce: In a large saucepan over medium heat, melt the unsalted butter. Sprinkle in the plain flour and whisk to combine. Cook the roux for about 1 minute to eliminate the raw flour taste.
- Add Milk Gradually: Slowly pour in half of the whole milk while whisking constantly to avoid lumps forming. Continue to add the remaining milk gradually, whisking continuously until the sauce is smooth and thickened.
- Add Cheese and Seasonings: Remove the sauce from the heat and stir in the grated mature cheddar and Parmesan cheese until melted and smooth. Add the Dijon mustard, then season with sea salt and freshly ground black pepper to taste.
- Combine Macaroni and Cheese Sauce: Fold the cooked macaroni into the cheese sauce, ensuring the pasta is evenly coated with the creamy mixture.
- Prepare Prosciutto Cups: Preheat the oven to gas mark 5 (190°C). Grease a muffin tin and line each cup with two slices of prosciutto, shaping them into cups. Bake for about 5 minutes until the prosciutto is slightly crisp.
- Fill and Bake Cups: Spoon the macaroni cheese mixture into each prosciutto cup. Top with crispy fried onions and return to the oven for an additional 5 minutes. Before serving, garnish with freshly chopped chives.
- Assemble Croque Monsieur: Spread a spoonful of macaroni cheese onto a slice of sourdough bread. Top with sliced ham and a smear of Dijon mustard. Place another bread slice on top to form a sandwich. Spoon béchamel sauce over the sandwich and sprinkle with extra grated cheddar cheese.
- Air Fry Croque Monsieur: Preheat the air fryer to 200°C. Place the sandwich in the basket and cook for about 5 minutes until the bread is golden and crispy and the cheese melted.
- Make Macaroni Cheese Balls: Portion the macaroni cheese mixture into even-sized balls. Insert a small piece of mozzarella cheese into the center of each ball. Freeze the balls for 2-3 hours until firm enough to handle.
- Bread the Balls: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with golden breadcrumbs. Coat each frozen macaroni cheese ball first in flour, then dip in egg, and finally roll in breadcrumbs to fully coat.
- Fry the Cheese Balls: Heat vegetable oil in a deep pan to 180°C. Fry the breaded macaroni cheese balls in batches for 10-12 minutes, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels before serving.
Notes
- For best texture, ensure the macaroni is cooked al dente before combining with the cheese sauce.
- Freezing the mozzarella-stuffed balls before breading helps the cheese stay inside during frying.
- Prosciutto cups can be made ahead and kept warm in the oven before filling.
- If you do not have an air fryer, the Croque Monsieur sandwich can be cooked in a skillet over medium heat, pressing down with a spatula until golden.
- Use freshly grated cheese for better melting and flavor compared to pre-grated packaged cheese.
