Deep Fried Mac And Kimcheese

Cook Time 15 minutes (+ refrigeration time)

Servings 6 as a snack


The Mac
250g macaroni, small tube shape is preferable
50g butter
2 tbsp plain flour, heaped
2 cups full cream milk
250g cheddar, grated
150g mozzarella, grated
1 tsp cayenne pepper
200g kimchi, chopped

The Coating
3 cups panko crumbs
2 eggs, whisked
½ cup plain flour

Vegetable oil, for deep frying


Cook macaroni until al dente in boiling salted water, following packet instructions. Drain.

While the pasta boils, melt your butter in a pot over low-medium heat and stir in the flour. Heat for 1 minute to ensure the flour is cooked. Slowly incorporate the milk, a bit at a time, and whisk until the mixture is thick and smooth. Add the grated cheeses, mix well, then season with cayenne, salt and pepper. Remove from the heat.

Roughly chop the kimchi into small pieces and mix through the sauce.

Add the cooked and drained macaroni into a large mixing bowl and pour in the sauce. Stir to combine.
Line a 23cm x 23cm baking tray with baking paper and fill with your mac and kimcheese mixture. Press the mix down firmly, cover with cling film and refrigerate for an hour or until the mix sets firm.

Once firm, cut into squares, dust with flour, dunk in the whisked egg and finally coat in panko crumbs.
Heat enough vegetable oil for deep frying to 180°C - When a few test crumbs sizzle in the oil, you’re good to begin frying. Carefully lower in each piece and fry for roughly 2 minutes until golden. Remove with a slotted spoon and drain on paper towels. Sprinkle over some salt flakes. Serve hot.


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