INGREDIENTS
3 cups cold macaroni cheese
Top Class Flaming Chilli Chicken Coating
Water
Oil, for deep frying
METHOD
Roll the cold macaroni cheese into golf-ball-sized portions and place on a tray.
In a bowl, mix equal parts Top Class Flaming Chilli Chicken Coating and water to form a thick paste.
Lightly dust each mac ball with the dry coating.
Dip each ball into the coating paste, then roll in the dry coating again until evenly covered.
Heat the oil to 170°C and deep fry for 3 - 4 minutes, or until golden brown and crispy. Drain on paper towel before serving.
Air Fryer Method
Lightly spray the coated mac bombs with oil.
Air fry at 190°C for 10 - 12 minutes, turning halfway through, until golden and crispy.
Serving Suggestion
Serve hot with garlic mayo or sweet chilli sauce for the perfect spicy, cheesy bite!
Want to turn up the heat? Add a little grated cheese and finely chopped jalapeños to your macaroni cheese before rolling into balls for an extra cheesy, spicy surprise!