MAC n CHEESE HUSH PUPPIES

THIS IS TWISTED!

Gorgeous crispy light little balls of gooey Mac n cheese twisted with hush puppies corn buttermilk batter, these are just divine, once you pop one of these in your mouth make sure you've made plenty as you'll keep going back for more!  A great way to use any left over Mac n cheese, but how you can ever have left over Mac n cheese is beyond me!  

Prep time 30 minutes / Cooking time 4 minutes per frying batch 

Ingredients 

50g butter

50g plain flour

400ml full fat milk 

300g mature cheddar grated

50g gruyere grated

50g emmental grated

30g Parmesan grated

100ml double cream

1 pinch Himalayan sea salt 

1 pinch ground white pepper

1 corn on cob corn off the cob

500 g macaroni pasta

1 1/2 cup self raising corn meal

1/2 cup self raising flour

1/2 tsp baking powder

 1/2 tsp sea salt

1 cup buttermilk

1 egg beaten

2 ltr oil for frying

Bring a small pan of water to a simmer, season with salt and add the corn simmer for around 5 minutes until tender, remove the corn, place in a large bowl but keep the pan of simmering water now place the macaroni pasta in to the simmering water and cook for 8 minutes, drain and place the large bowl with the corn.

The Roux 

Melt the butter, add the flour and on a low heat cook the roux for a couple of minutes, start adding the milk 100ml at a time whisking in until smooth, you want a thicker than usual Mac n cheese roux sauce so stop adding milk while thick, add the cream and cheese and stir in to melt, judge the thickness of your sauce, a dollop would not fall off the spoon easily, add more milk if you think it needs it.  Season with salt and pepper and pour over the reserved macaroni and corn and stir to combine evenly.

The Hush Puppies Batter

In a large jug add the corn meal, flour, baking powder and salt and stir to combine, mix the beaten egg with the buttermilk and then mix the wet ingredients in to the dry ingredients to make your hush puppies batter.

The Twisted Mix

Combine the macaroni cheese with the hush puppies batter, heat your oil to 180 C / 350 F using a spoon gently place dollops of the batter in to the hot oil and fry for a couple of minutes until golden brown all over, drain the cooked hush puppies on kitchen towel, repeat with the remaining batter and serve immediately while still hot so that the cheese is still gooey, warm and delicious.

I sometimes add some panko breadcrumbs to the mix for a extra texture of crunch, this just depends on what we fancy on the day.  Being a house hold of cooks can get quite competitive at times!