Mac’n’cheese Ball with Bacon and Jalapeño


  • Prep. 4 heures et 30 minutes /

  • Cook time 20 minutes /

  • Environ 30 boules


  • 3 cups macaroni, uncooked
  • 1 tbsp. olive oil
  • 2 jalapeños, finely diced
  • ¾ cups milk
  • 200 g processed cheese spread
  • 1/8 tsp. white pepper
  • ¼ tsp. salt
  • 1 tsp. Dijon mustard
  • 4 tbsp. butter
  • 1 cup grated Emmental cheese
  • 375 g bacon, cooked and crumbled
  • 3 eggs
  • 3 panko crumbs
  • 1 litre canola oil
  • 1 cup chili sauce
  • Chopped chives for garnish


Macaroni preparation

  1. Cook the pasta according to instructions on the package.  
  2. Drain and set aside.
  3. In a large pot, add olive oil and heat over medium.
  4. Add the diced jalapeños. Cook about 3 minutes.  
  5. In the same pot, add the cooked macaroni.
  6. Reduce heat to low.
  7. Then add the milk, cheese spread, pepper, salt, Dijon mustard and butter. Mix well.
  8. Add the grated cheese and shut off heat to keep pasta from sticking. Continue mixing well.  
  9. Next add the bacon bits and let cool.  
  10. Refrigerate the pasta mixture for 4 hours.

Ball preparation

  1. Once the pasta mixture has cooled, remove from fridge.
  2. Prepare a pan and add canola oil for frying. Heat oil until it reaches 350°F. *Never leave your pan unattended!
  3. You can also use a deep fryer. Heat the oil to 350°F.
  4. Form macaroni balls of about 30 g each.
  5. In 1 of 2 medium bowls, add the eggs and beat. In the other add the panko breading.
  6. Dip each macaroni ball into the eggs then roll in the panko.
  7. Once your oil is the right temperature, fry the macaroni balls for about 1 minute each. Lower the balls carefully into the oil so they do not stick to the bottom.
  8. Turn balls regularly for even browning.  
  9. Cook all the macaroni and cheese balls.  
  10. Serve with chili sauce and top with bacon and chives.