Once a week I have a cheat meal at home and this is always a contender. Dip these delicious treats into a killer pronto and fondue sauce.
FOR BéCHAMEL SAUCE
2 Tbsps. all-purpose flour
500ml full cream milk
½ tsp. salt
½ tsp. ground black pepper
FOR MACARONI CHEESE
200g pasta macaroni
60g parmesan cheese, grated
60g boerenkaas, grated
100g cheddar cheese, grated
1 onion, finely diced
2 red chillis, de-seeded and finely diced
Handful fresh parsley, chopped
2 eggs, lightly beaten
100g panko crumbs
100g Doritos Cheese Tortilla Chips, crushed
Sunflower or Vegetable Oil for deep frying
Fresh coriander, to garnish
Smoked paprika, to garnish
Maldon salt, to garnish
WHAT TO DO
In a saucepan over medium heat, melt butter, add flour and cook for about a minute, add milk, salt and pepper and whisk continuously until sauce starts to simmer and thickens. Set aside. Cook macaroni in a pot of boiling salted water for 8 minutes, drain and set aside – it must still be al dente.
In a medium pot sauté the onions and chilli until softened, then add béchamel sauce.
Bring to a simmer and add all three cheese, stir continuously.
Add the nutmeg and parsley then gently mix through the macaroni and remove pot from heat.
Line a bain marie or casserole dish with cling wrap and place macaroni cheese mixture into it, making sure it is gently pressed down and fills the entire dish.
Allow to cool and set completely, then turn upside down and remove from dish.
Cut macaroni cheese into 2cm x 2cm squares.
Mix panko crumbs and crushed Doritos together in a bowl.
In a separate bowl beat 2 eggs, and place flour into a third bowl.
Coat macaroni squares in flour, then dip in egg and finally coat with doritos mixture.
Deep fry macaroni squares at 180°C until golden brown. Remove and drain on paper towelling before serving.
Serve warm, garnished with a sprinkling of smoked paprika and Maldon salt and some fresh coriander.