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Crispy mac & cheese balls in a sauce bursting with tangy tomato sauce - a new take on an old favourite.



  1. Preparation:

    • In a frying pan, heat oil, add chicken and fry the chicken until brown.
    • In a pot, bring 400 ml milk to the boil. Mix the remaining 200 ml milk and Knorr White Sauce Powder. Add to the boiling milk and stir continuously. Bring the sauce to the boil and simmer for 3 min, whisking continuously. Add 100 g of cheese to the sauce, mix well and remove from the heat.
    • In a big bowl, mix the cooked chicken with the remaining 100 g of cheese and the pasta, then add the sauce. Portion into 150 g round shapes and rest in the fridge for 20 min. Mix the Knorr Original Chicken Breading with the flour. Dip the pasta balls into water then coat with the breading and deep fry for 5 min a portion at 180 °C.
    • For the Napolitana sauce, heat oil in a pot and add the onions and cook until soft. Add the garlic and basil and cook for a further 2 min. Pour in the Knorr Tomato Pronto and bring to the boil. Simmer for 15 min. Pour the sauce at the bottom of the dish, place the crispy chicken mac and cheese on top, garnish with deep fried basil leaves and serve.
  2. Chef's Tip:

    • The chicken mac and cheese balls can be put into the freezer before being deep fried, so that they keep their shape while frying.