• jimdoyle1994

TOUCHDOWN! Whiskey Mac n Cheese Balls with whiskey buffalo sauce.American or Italian? There is no

American or Italian? There is no doubt that the origins of this dish originates from the Mediterranean shores of Italy, but since Kraft boxed the ultimate comfort food in 1937, it has taken on a life of its own.

When it comes to making appetisers for Americas sport, it’s important to make it a little more… American. Queue deep fryer and whiskey buffalo sauce to flex.

Ingredients Mac n Cheese balls

· 28g butter

· 28g flour

· 300ml heavy cream

· 1 tsp mustard powder

· 20g cajun seasoning

· Box of pasta

· Bread crumbs

· 120g sharp cheddar grated

· 120g gouda shredded

· 120g swiss cheese shredded

· 60 ml whiskey

· 2 eggs whiskey in a bowl

· Bowl of additional plain flour

· Bowl of seasoned bread crumbs


· Preheat fan oven to 180c

· cook pasta al dente

· melt butter in pan and sift flour while continuously stirring

· whisk in 270 ml heavy cream and bring to a boil – then simmer stirring constantly

· Stir in whiskey

· Add cheese slowly

· Add layer of pasta to a casserole dish – then layer of sauce and repeat

· Bake for 8 minutes

· Let cool and roll into balls

· Dip into seasoned flour

· Dip into egg mix

· Roll into bread crumbs

· Bring oil to a temperature of 180c (use a deep pan or deep fryer)

· Fry each side for 1 minute each side

Whiskey Buffalo Sauce

· 60ml whiskey

· 50g brown sugar

· 80ml quality ketchup

· 15ml white wine vinegar

· 15ml franks hot sauce

· ¼ tsp cayenne pepper

· ¼ tsp garlic powder

· 15ml honey

· 30g butter


· Add in all ingredients over a medium heat

· Bring to a boil and then gently simmer

· Stir occasionally for 15 minutes

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