Chutney Mac & Cheese Bombs
Everyone loves mac & cheese balls but have you ever tried the with a creamy coriander chutney mix oozing out? That really just takes it to the next level with the flavor you get from the chutney. These chutney mac & cheese bombs are the Indian twist to the classic American dish you didn’t know you needed! The cheesy mac and cheese with a flavorful cream coriander chutney filling and then a crispy crunchy bite with the chips coating makes this appetizer absolutely insane. It’s a perfect appetizer for game days or when you’re hosting any party! This recipe is a labor of love but it is so worth it, no one will have just one!
Happy Cooking!
Servings: About 25-30 pieces
Prep Time: 1 hour
Cooking Time: 40-50 mins
Chilling Time: 4 hpurs
Total Time: 5-6 hours
Ingredients:
Mac & cheese:
1/2 lb elbow macaroni
1.5 tbsp butter
2 tbsp flour
1-1.25 cups milk
3-3.5 cups shredded cheese- use a mix of cheeses- I used amul processed, mozzarella & pepper jack. check notes
Salt as per taste
1/4 tsp Pepper
1 tsp Chili flakes
1/4 tsp nutmeg or ajwain
1/4 tsp oregano
Filling:
2.5oz Cream cheese softened
1/2 cup Coriander chutney - I used homemade click here for the recipe
Coating:
1/4 cup flour
1/3-1/2 cup water
About 8 oz chips of your choice- I used a mix of cheddar & classic chips
Oil to deep fry unless using the air fryer
Directions:
Mac & Cheese: I like to boil pasta when the cheese sauce is almost finished. Boil pasta in boiling water with salt. Boil till al dente.
In a pan on low-medium heat add butter. Melt the butter and add the flour and mix. Cook it for 2 to 3 minutes to avoid any raw flour taste.
Add 1/2 cup of milk and using a whisk mix it in. It will thicken and form a paste.
Add another 1/2-3/4 cups of milk and using a whisk & keep continuously stirring soon to avoid any lumps. This takes 3-4 mins to break down all lumps. Add 1/4 cup more milk if needed to make it lump-free. I like to start boiling my pasta now.
Add all the seasonings- salt, pepper, nutmeg, chili flakes, and oregano, and mix.
Add all the cheese and mix.
Add in the boiled pasta and mix. Cook for 2-3 mins till it’s all combined.
Let it cool for 5-10 mins.
Transfer the ready Mac n cheese to a shallow bowl or baking dish. Spread it out evenly.
Top with a cling wrap and press down so it doesn’t dry out and cool in the fridge for 2-3 hours.
Filling: In a bowl mix cream cheese and coriander chutney.
Take about 3 tbsp of the cooled mac and cheese and make a well. Fill it with about 1/2 tbsp of the filling and then close the sides and shape into a circle gently pressing it and rounding it with your hands. You want to make sure most of the filling is inside the ball. You may be able to see the green filling around the edges but don’t worry the coating will fix that.
Freeze the filled balls for 1 hour.
Coating: In a bowl crush the chips till they are small enough to coat.
Mix the flour and water together in another bowl until it forms a slurry.
Drop the balls in the flour slurry and coat it. Then drain the excess and using a spoon or fork transfer it to the crushed chips. Coat it all over and then dip it in the flour slurry again. Repeat the crushed chip coating again. Two coats make it very crispy and help with air frying. You can do a single coat if you are deep frying but the double coat will definitely keep everything intact. If you do the single coat, make sure you coat it extremely well.
Heat the oil to deep fry. Deep fry in hot oil till golden brown all over.
Air fry- Sprinkle some oil over the balls and air fry in a pre-heated air fryer at 400F for 8-14 mins (time depends a lot on the air fryer). You need to flip them over mid-way. They may lose a little shape when air frying so be very careful while flipping them over.
Serve them hot with ketchup or a spicy sauce!
Notes/Tips:
You can use any cheese you like, like colby jack, cheddar, mozzarella, pepper jack, white cheddar, Amul processed.
Make sure you freeze the balls so it’s easy to work with.
You can freeze and keep the coated balls ready for later for 2-3 months. Thaw for 15 mins and then cook.
I recommend using homemade chutney but you can use store-bought.
Don’t skip the chips for breadcrumbs you won’t get that crunch.
If you want, skip the chutney filling for regular mac and cheese balls.
Make sure you use a whisk while making the cheese sauce this prevents any lumps and helps make a smooth base.
If you can, freshly grate the cheese!
