MAC AND CHEESE CROQUETTES WITH PORTOBELLO AND BACON
Output: 30 units - Preparation time: 15 minutes - Cooking time: 55 minutes
Ingredients
- 500 g (17 oz) macaroni
- 3 Portobellos, diced
- 60 ml (4 tbsp.) Mycryo cocoa butter (Cacao Barry)
- ½ clove garlic, minced
- 750 ml (3 cups) milk
- 45 ml (3 tbsp.) butter
- 60 ml (4 tablespoons) flour
- 1 pinch nutmeg
- 1 egg, yolk
- 1l (4 cups) cheddar cheese, grated
- 8 slices bacon, crisp and chopped
- salt and pepper to taste
Breadcrumbs
- 80 ml (1/3 cup) flour
- 1 egg
- 100 ml (2/5 cup) breadcrumbs
Preparation
- Bring a pan of salted water to the boil. Add the macaroni and cook until half-cooked, about 5 minutes.
- Meanwhile, in a bowl, sprinkle the diced mushrooms with Mycryo butter.
- In a hot, fat-free frying pan, quickly sauté the mushrooms with the garlic, salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 190° C (375° F).
- Heat the milk in a saucepan.
- Meanwhile, in another saucepan over low heat, heat the butter and stir in the flour to create a white roux.
- Off the heat, whisk in half the hot milk, whisking vigorously to prevent lumps forming.
- Over low heat, still whisking constantly, stir in the remaining milk. Add the nutmeg and season to taste.
- Stirring constantly, bring the sauce to the boil and cook for 5 minutes or until thick and creamy.
- Add the egg yolk and ¾ of the grated cheese (750 ml/3 cups). Season to taste
- In a gratin dish, combine the half-cooked macaroni, prepared sauce, bacon bits and mushroom cubes.
- Cover with remaining grated cheese.
- Bake for 30 minutes. Then leave to cool.
The croquettes
- Preheat fryer oil to 190° C (375° F).
- For the breadcrumbs, prepare a bowl of flour, another bowl of beaten egg and a final bowl of breadcrumbs.
- Take the cooled mac and cheese you've prepared and shape it into walnut-sized balls.
- Dip each dumpling in the flour, then the egg and finally the breadcrumbs.
- Fry the dumplings for a few minutes, just long enough to color them.
