Directions

1. Place the macaroni in a pan of boiling water and simmer until cooked through.

2. While the macaroni is cooking, start making the roux (white sauce) by melting the butter in a pan. Add the flour and cook on a medium heat, stirring continuously until the mixture comes together and the butter starts to give off a nutty aroma. Remove from the heat and start adding the milk in small amounts, whisking it in completely every time. Keep going until all the milk is incorporated. Return to the heat and whisk to make a thick and creamy sauce. Season with the paprika, salt and pepper.

3. When the macaroni is cooked through, drain and add the seasoned sauce (roux) and grated cheese. Stir until everything is combined and the cheese is melted and stringy.

4. Allow mix to cool completely before forming into portions (this could take around an hour) – an ice cream scoop works well for forming the portions.

5. Make the breadcrumb mix by combining the panko breadcrumbs, BBQ Rub and a good pinch of salt.

6. Using one hand, dip a portion of mac n cheese into the egg and coat well. Pass into the other hand and roll in the breadcrumb mix.

7. Repeat this process for all the portions and place on a baking sheet (or to one side if deep frying).

8. Bake at 200C for 15-20 minutes or deep fry until golden brown.