Mac & Cheese Balls (Baked)

Ingredients

• 2 eggs, beaten
• 30 g plain flour
• 100 g breadcrumbs
• 300 ml whole milk
• 30 g butter
• 200 g macaroni
• 150 g cheddar, grated
• 1 tsp mustard powder
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Cook the macaroni in well-salted water until just tender, around 8 minutes. Drain and set aside.
2. Melt the butter in a pan over medium heat, stir in the flour and cook for 1 minute until it smells biscuity. Gradually whisk in the milk, a splash at a time, until smooth and thickened. Whisk in the butternut squash purée until the sauce is glossy and even in colour.
3. Pull off the heat, add the cheddar and mustard powder, and stir until the cheese has melted into a thick, ropey sauce. Season generously, then fold through the macaroni until every piece is coated.
4. Spread onto a tray, cover, and refrigerate for at least 1 hour until firm enough to shape.
5. Heat the oven to 200°C/180°C fan and line a baking tray. Roll the chilled mixture into golf-ball-sized portions. Dip each into the beaten egg, then roll through the breadcrumbs, pressing gently so they cling.
6. Bake for 20–25 minutes, turning once halfway, until deeply golden and crisp all over.
7. Squeeze over a little lemon, scatter with parsley, and serve hot while the centres are molten.