Mac & Cheese Balls

Make this comforting snack even better with Mrs. Balls chutney!

Ingredients:

For the mac and cheese base:
2 cups cooked macaroni (al dente)
1 ½ cups grated cheddar cheese (you can mix in a bit of mozzarella for extra melt)
2 tbsp butter
2 tbsp flour
1 cup milk
Salt & pepper to taste
1 tsp mustard (optional, for tang)
¼ tsp paprika or cayenne (optional, for a kick)
For binding:
3 tbsp Mrs Balls Original Chutney (you can go up to 4 tbsp if you like it sweeter/stickier)
For coating & frying:
½ cup flour
2 eggs, beaten
1 cup breadcrumbs (Panko or regular)
Oil for deep frying

Start by making the cheese sauce: melt the butter in a pot, stir in the flour to form a roux, and cook it for a minute.
Gradually whisk in the milk to avoid lumps, then let it simmer until thickened. Stir in the grated cheese, mustard, seasoning, and optional paprika or cayenne for a little extra heat.
Once the sauce is smooth and cheesy, mix in the cooked macaroni until well coated, then fold in the Mrs Balls Original Chutney — it adds a subtle sweetness and helps bind everything together.
Let the mixture cool completely, then refrigerate for 1–2 hours (or overnight) to firm up.
Once chilled, scoop and roll the mixture into bite-sized balls.
Roll each ball in flour, then dip into beaten egg, and coat in breadcrumbs — for extra crunch, you can repeat the egg and breadcrumb step.
Heat oil to 170–180°C and fry the balls in batches until golden and crispy, about 2–3 minutes per batch.
Drain on paper towels and serve warm with extra Mrs Balls Chutney or a quick dip made by mixing chutney with mayo and a splash of lemon juice.