Preparation
Step 1
Cook the pasta as per the instructions on the pack.
Step 2
In a large pot, melt the butter over high heat. Whisk in flour until golden then gradually add milk while whisking continuously until smooth and thickened.
Step 3
Remove from heat, then gradually stir in mustard and cheese until combined. Season with salt then add cooked pasta, meat and parsley. Stir to combine.
Step 4
Line a 20*30 cm baking dish with parchment paper, brushed lightly with oil. Spread pasta mixture evenly, then cover and refrigerate until firm (preferably overnight).
Step 5
Cut set mac and cheese into triangles with a sharp knife.
Step 6
In one bowl, add panko. In a separate bowl, whisk the egg with salt and pepper.
Step 7
Dip mac and cheese triangles in the beaten egg and let any excess drip off. Then coat in panko, making sure the entire piece is well coated.
Step 8
Deep fry breaded triangles in hot oil (180C), until golden brown. Drain on kitchen paper, and serve with a side of daqous.
