Five Acre Farm Mac & Cheese Balls

Posted by Mark McDonald on
Five Acre Farm Mac & Cheese Balls


Have you tried the new Five Acre Farm Gourmet Macaroni & Cheese yet? Available at Harris Farm Markets and selected independent grocers in 3 delicious flavours: Mild, Mature and Creamy and Tangy. Crafted from 100% Australian durum wheat semolina pasta and real Australian cheddar cheese. The team at Sydney Food Sisters have transferred the Mature Macaroni & Cheese into these moreish Mac & Cheese Balls! Perfect for parties or a delicious snack with a weekend vino.



  •  2 packets Five Acre Farm Macaroni & Cheese - Mature
  • 150g smoked bacon, diced
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 tablespoon chopped parsley
  • 25g butter
  • 1 tablespoon flour
  • 200ml milk

To assemble 

  • 2 cups plain flour
  • 5 eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 cup grated parmesan cheese
To serve
  • Tomato salsa or garlic aioli


Fry bacon in a small frypan. Once cooked remove from pan. Add oil to the frypan and caramelise onion on medium heat, approximately 4-5 minutes. Set aside.

In a medium saucepan bring 2.5 litres of water and 1 teaspoon of salt to a boil. Add both packets of macaroni and cook for 5 minutes. Drain well and return macaroni to the saucepan. 

In a separate small saucepan, melt the butter over medium heat. Add the flour and stir. Whisk the milk and cheese sachets into the flour mixture. Fold the cheese sauce into the macaroni. Mix through bacon, onion and parsley. Return saucepan to low - medium heat. Stir well for approximately 1 minute until sauce slightly thickens. Season with cracked pepper. Pour the mac and cheese into a shallow pan and refrigerate overnight.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Refrigerate.

In a bowl mix the breadcrumbs with the parmesan cheese and set aside. Place flour in a second bowl and the beaten eggs in a third bowl.

Dip the balls into the flour, then the beaten egg mixture and finally into the breadcrumb mixture. Place the balls back into the refrigerator until you are ready to fry.

Heat the oil in a deep fryer to 180°C. Fry the mac and cheese balls until they are golden brown, approximately 2 - 3 minutes. Serve hot with your favourite salsa or garlic aioli.

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