Belton Farm Red Fox Mac and Cheese Croquettes

Indulge in crispy, golden croquettes filled with creamy, tangy Belton Farm Red Fox cheese for the ultimate comfort food treat.

This recipe combines rich mac and cheese with a crunchy coating, making it perfect for appetisers, snacks, or a decadent side dish.

Ingredients:

1 tbsp butter
5 tbsp plain flour
250ml/1 cups whole milk
300g/10.5oz Belton Farm Red Fox Cheese
– 200g/7oz melted for the mac and cheese
– 100g/3.5oz crumbled for the centre of the croquettes
1 tsp English mustard
200g/7oz macaroni
Salt and pepper, to taste
200g/7oz bacon lardons (optional)
4 tbsp plain flour
3 eggs, beaten
300g/10.5oz panko breadcrumbs
Vegetable oil for frying
1 lemon, cut into wedges
Chives, finely chopped

Method:

1. Melt the butter in a small pan. Add 1 tbsp of the flour and whisk on a low heat for 1 minute. Gradually whisk in the milk, then bring to a boil, whisking occasionally. Reduce the heat and simmer for 4 minutes or until thick. Stir in the Red Fox cheese until melted then stir in the mustard and and season.
2. Cook the bacon lardons until crispy.
3. Boil the pasta in salted water until al dente, drain well and mix with the cheese sauce and cooked bacon. Spoon into a small baking dish and put in the fridge for 2-3 hours (or overnight) to set.
4. Scoop out big teaspoonfuls of the macaroni and, with slightly wet hands, place a piece of Red Fox in the centre and roll into balls.
5. Put 4 tbsp of flour into a dish and season. Put the eggs and breadcrumbs in separate dishes. Roll the balls in each then once more in the egg and breadcrumbs. Chill for 10 minutes
6. Fill a deep, medium pan no more than one-third of the oil. Heat until the temperature reaches 180 ° C or a cube of bread browns in about 30 seconds.

Recipe from Belton farm