Mozzarella stick meets mac & cheese. Are you drooling yet?


This recipe is from my Summer 2015 issue!


serves 4 as a snack or side

You will need:

5 oz macaroni

3 oz butter

1⁄3 cup all purpose flour

11⁄2 cups milk

3 oz Gruyere cheese, grated

4 oz sharp cheddar cheese, grated

2 oz Parmesan cheese, grated

pinch of cayenne pepper

1 tablespoon Dijon mustard

sea salt and black pepper, to taste

2 eggs, beaten

2 tablespoons milk

3 cups panko breadcrumbs

vegetable oil, for deep-frying


  1. Grease and line a 12” x 8” baking tin or similar size tin with parchment paper.
  2. Cook macaroni in a saucepan of boiled salted water and drain.
  3. Melt butter in a saucepan, add flour, and cook, stirring for 1 minute or until mixture bubbles.
  4. Remove from heat and gradually add milk, stirring until smooth.
  5. Cook, stirring often, over a medium heat until sauce boils and thickens.
  6. Add cheeses, cayenne, mustard, and salt and pepper to taste.
  7. Reduce heat and cook a further 3 minutes.
  8. Add macaroni and mix until well combined.
  9. Spoon into prepared tin. Use the back of a spoon to evenly smooth top.
  10. Allow to cool completely, then cover with plastic wrap and refrigerate over night.
  11. Remove the slab of macaroni cheese onto a chopping board. Cut into sticks of varying sizes, about 2”–3” long and 1⁄2” thick.
  12. Place sticks onto a tray covered in parchment paper and freeze for 30 minutes or until firm to touch.
  13. Combine eggs and milk in a bowl and place breadcrumbs onto a plate or tray.
  14. Working in batches, dip sticks in egg mix, then toss in breadcrumbs until well coated.
  15. Place onto a tray and refrigerate for 15 minutes.
  16. Heat oil in a deep fryer or heavy based medium saucepan to 350°F.
  17. Working in batches, deep fry sticks until just golden. This will take about 1 minute.
  18. Drain on paper towel.
  19. Serve immediately with homemade ketchup and sea salt.

TIP:

Photography by Recipes + styling + photography by China Squirrel

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