Mozzarella stick meets mac & cheese. Are you drooling yet? These delightful snacks are definitely decadent, but worth the indulgence! So much cheesy goodness!

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.

Recipes + styling + photography by China Squirrel