What could be better than mac and cheese (after a long week), you ask? The answer, of course, is very little. Except, that is, if you add more cheese… And coat little balls of macaroni in crumbs and fry them until golden brown to create a crispy little shell for the soft, creamy, moreish middle. We suggest you pimp your macaroni with de Leeuwen, a semi-soft full-fat cheese, or a salty blue-mould cheese such as Botham’s Cremezola blue, both 2016 winners at the National Dairy Championships.
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