Excellent Mac and Cheese Balls with Red Vienna

Serves 4-6 (size dependent)

  1. In a medium saucepan, melt your butter on a medium heat until completely liquid – 2 to 3 minutes.
  2. Make a roux by adding the flour to the butter and stirring for 1 to 2 minutes.
  3. Now to ensure a lump free sauce – slowly stream in the milk while whisking continuously until the mixture is smooth and all milk has been added.
  4. Keep whisking until mixture becomes extremely thick and then add in mustard powder, paprika, onion powder and salt.
  5. Remove the sauce from the heat and allow to cool (covered in cling wrap) for 30 to 40 minutes.
  6. Add in the cheese, Excellent Deli meat and cooled cooked macaroni into the sauce – mix thoroughly and then pour onto a greased roasting tray to spread out.
  7. Place the mixture in the freezer for 6 to 8 hours and then remove. Cut in squares or roll into balls based on your preference.
  8. To crumb the product, cover the squares/balls in egg and then place into the flour and breadcrumb mixture. Repeat this process to ensure a good bread coating.
  9. Deep fry at 180⁰C for 5 to 7 minutes until golden and serve.
  10. Serve with your favourite dipping sauce or as is. These cheesy balls should give you tonnes of cheese pull and the Excellent deli meat will provide a meaty bite and some tasty flavour.


  • 70g Butter
  • 140ml / 70g Wheat cake flour
  • 2 cups / 500ml Full cream milk
  • 1 tsp / 5ml Mustard powder
  • ½ tsp / 2.5ml Smoked paprika
  • ½ tsp / 2.5ml Onion powder
  • 1 ½ tsp / 7.5ml Salt
  • 1 cup Cheddar Cheese, grated (available at Excellent Meat Market stores)
  • 1 pkt Excellent Meat Red Viennas (or any other Excellent Deli Meat)
  • 250g Macaroni, cooked according to packet instructions
  • 2 eggs
  • 1 cup / 250ml Flour
  • 1 cup / 250ml Breadcrumbs