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Crispy Mac & Cheese Cakes





500g Fatti’s & Moni’s Elbow Macaroni


For the cheese sauce:


2 tbsp butter

2 tbsp flour

2 cups milk, warm

½ cup mozzarella cheese, grated

½ cup cheddar cheese, grated

1 cup crispy bacon bits *optional 

Salt & Pepper, to taste

12 cubes cheddar cheese


For the Crumb:


1 cup flour, in a bowl

3 eggs, lightly beaten in a bowl

1 cup breadcrumbs, in a bowl

3-4 cups oil, for deep frying

Tomato sauce to serve

Fresh basil to garnish


Serves: 12




For the pasta:


1. In a pot, bring salted water to the boil. Add the Fatti’s & Moni’s Elbow Macaroni and cook until al denté, 5-7 minutes. Drain immediately.


For the cheese sauce:


1. Melt butter in medium saucepan over medium/low heat. Add the flour & whisk until smooth.


2. Slowly add the milk, whisking constantly until it starts boiling. Cook 5 more minutes, while stirring, until thickened & smooth.


3. Remove from the heat and add in the cheese. Stir until melted then stir through the bacon (optional).


4. Fold in the cooked macaroni & season to taste.


5. Divide the prepared mac & cheese into a well-greased muffin tray, filling half of each of the cups.


6. Press the cheese cubes into the centre of the mac & cheese in the muffin holes, top with the remaining mac and cheese mixture and smooth out on top.


7. Freeze the mac & cheese in the muffin tray for 2 - 3 hours until firm & set.




1. Preheat the oil in a pot with high sides.


2. Unmould the mac & cheese cups from the tray and dip into the four, egg and breadcrumbs. Deep fry until golden.


3. Serve the mac & cheese lava cakes hot with tomato sauce and ENJOY!!

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