Mac and cheese
- 2 cups macaroni
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups milk
- 2½ cups grated Agropur Grand Cheddar (1 year)
- ¼ tsp. nutmeg
- Sea salt and ground pepper
- 20 cubes Jarlsberg cheese
- 2 eggs
- ¼ cup milk
- 1½ cups panko
- 1 tsp. smoked paprika
- 1 cup vegetable oil (for cooking)
Cook macaroni in a large volume of salted water according to manufacturer’s instructions. Set aside.
Melt butter in a medium-sized saucepan. Add flour and mix continuously for 1 minute. Once flour begins to brown, add milk and nutmeg while continuing to whisk until mixture thickens. Let simmer for 2 minutes, then add grated cheddar cheese. Season with salt and pepper.
Add cooked macaroni to sauce and mix.
Spread mixture in a gratin dish and put in refrigerator for 2 to 4 hours, preferably all night.
Use an ice cream scoop to form macaroni and cheese balls, placing a cube of Jarlsberg cheese in centre of each ball. Place balls on a baking sheet covered with parchment paper and put in freezer for 2 hours.
In a bowl, mix panko with smoked paprika. In another bowl, beat eggs and milk.
Heat oil in a large, high-rim, non-stick pan. Roll each ball in milk and egg mixture, then in panko. Fry a few balls at a time until golden-brown and crispy. Reheat in oven if desired to melt cheese inside.