I invented these when some sports-mad friends came over to watch a game: baked mac and cheese in corn dog batter!






Skill level

Average: 2.6 (7 votes)


Mac and cheese

  • 1 cup (100 g) dry macaroni noodles, cooked
  • 1½ cups (185 g) shredded aged cheddar cheese
  • 1 scant cup (235ml) whole milk
  • 2 eggs
  • 1 tsp (5 g) dry mustard powder
  • ¾tsp (4 g) kosher salt
  • ¼ tsp (1 g) freshly ground black pepper


  • 1¼ cups (160 g) plain (all-purpose) flour, divided
  • 1 cup (150 g) cornmeal
  • 1 tbsp  (4 tsp, 20 g) baking powder
  • 1 tsp (5 g) kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp + 1 tsp (45 g) granulated sugar
  • 1½ cups (375 ml) whole milk
  • 1 egg
  • Canola oil, for frying

Spicy Ketchup

  • ½ cup (125 ml) ketchup
  • 3 tsp (15 ml) Sriracha

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling and chilling time: 2½-3 hours.

  1. For the spicy ketchup, mix together ketchup and hot sauce in a small bowl. Refrigerate.
  2. For the mac and cheese, heat the oven to 200°C (400°F) and spray a 20 cm (8 in) square baking pan with non-stick cooking spray. Scatter half the cooked macaroni noodles into prepared pan followed by half the cheese. Top with the remaining noodles and cheese; set aside.
  3. Whisk together milk, eggs, mustard powder, salt and pepper in a medium bowl. Pour mixture over noodles and cheese and bake until set, about 30 to 35 minutes.
  4. Remove to cooling rack to cool completely. Place in fridge to chill for 2 hours.
  5. To finish, line a rimmed baking sheet with a wire cooling rack; set aside. Heat oven to 93°C (200°F).
  6. Cut mac and cheese in half and cut each half onto eight 1x4-inch (2x10cm) sticks. Place sticks into a shallow dish and toss with ¼ cup flour (30g); set aside.
  7. Whisk together remaining flour, cornmeal, baking powder, salt, pepper and sugar in a large bowl. Add milk and egg and whisk to combine.
  8. Heat 5 cm (2 in) of oil to  180°C (350°F) in a large Dutch oven or heavy bottomed saucepan over medium-high heat.  
  9. Dip mac and cheese sticks in batter and fry in batches of two until golden, about 2 to 4 minutes, flipping halfway. Transfer to prepared rack and place in oven to keep warm while frying remaining sticks. Serve with spicy ketchup.