Cook the macaroni according to package instructions, then drain.⠀
Meanwhile, melt the butter in a pan, then whisk in the flour and cook for 1 min.⠀⠀
Pour in the milk in stages, whisking between additions until it forms a thick sauce.
Stir in the mustard powder (if using) and the cheese until it melts, then add the cooked pasta and stir to coat.⠀⠀
Spread the pasta onto a cookie sheet lined with baking paper or oiled foil, and place in the fridge for 30 mins to set.⠀⠀
Roll the mac n cheese into balls, then chill for another 30 mins.⠀⠀
Dip each ball in the egg then coat in the breadcrumbs.⠀⠀
Heat the oil in a large heavy frying pan to 350°F / 180°C.⠀⠀
Add the balls to the hot oil carefully, using a slotted spoon and fry the balls, in batches, for about 1 minute each or until golden. Drain on paper towel.
Oven bakedPreheat the oven to 400°F / 200°C. Line a cookie sheet with baking paper or foil and lightly grease it with oil. Place the prepared balls on it and bake for 10 minutes, then turn them all over and cook for another 7 minutes or until they're golden all over.Air FryerSet the air fryer to 'bake' or 375°F / 190°C. Add the balls to the air fryer and cook for 10 minutes, then turn and cook for a further 10 minutes, or until golden and crispy all over.VariationsSwap half the milk for heavy cream (double cream) for a super creamy cheese sauce.Add some chilli flakes to the macaroni and cheese for a little heat.Instead of breadcrumbs or panko, roll the balls in crushed crackers, cornflakes or cheese crackers.For gluten-free mac n cheese bites - use gluten-free elbow macaroni, flour and breadcrumbs. TIP: I love using crushed rice cakes instead of gluten-free breadcrumbs.Try adding dried herbs to the breadcrumbs before rolling for extra flavor. 1 tsp each thyme and rosemary would be delicious. Garlic powder would be great too.