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How to make RACV Inverloch Resort’s Mac & Cheese Croquettes
RACV chef Rohan McCullagh puts a new spin on a family favourite, Mac & Cheese.
Mac and cheese has been an easy family favourite for decades. With just a few simple ingredients your mid-week dinner can be on the table in less than 10 minutes. RACV Inverloch Resort executive chef Rohan McCullagh has taken this fan fave and turned it into a gourmet delight; mac and cheese croquettes. Relive your childhood memories with a refined version of this classic cheesy pasta dish.

RACV Inverloch Resort’s Mac & Cheese Croquettes
Prep time: 15 minutes | Cooking time: 30 minutes | Serves: 4-6 people
Ingredients
For the macaroni mixture
- 200g macaroni
- 600ml milk
- 20ml olive oil
- 50g butter, melted
- 90g plain flour
- 120g parmesan cheese (or cheese of your choice)
- 10g Dijon mustard
- 10g parsley, chopped
- 50g onion, finely diced
- 5g garlic, crushed
- 5g thyme, chopped
For the crumb
- 4 eggs
- 50ml milk
- 100g plain flour
- 500g panko breadcrumbs
Method
- Cook the macaroni as per packet instructions and set aside
- Warm the milk in a pot and keep aside
- Combine the melted butter with olive oil in a frypan over medium heat
- Add onion and garlic to the frypan and sauté until soft and translucent
- Add flour to the onion mix and cook out for 1 minute, stirring continuously
- Slowly pour the warm milk into flour mix, whisking well to combine
- Reduce the heat and allow the sauce to thicken, keep stirring to avoid it from sticking
- Add the chopped thyme, parsley, cheese and Dijon mustard. Mix to combine
- Mix in the cooked macaroni and season with salt and pepper
- Pour the macaroni mixture into a tray lined with baking paper and leave in the fridge to set. The mixture needs to be ideally 3cm thick in the tray
- Once set, turn the mixture out and cut it into 3-centimetre cubes
- To crumb, toss the cubes in the remaining flour
- Whisk the eggs with the milk
- With one hand, dip the cube into the egg mix. Then using the other hand, coat the croquette in the panko breadcrumbs
- The preferred method of cooking is with a deep fryer at 180°C, however, if you don’t have a deep fryer the croquettes can be cooked by shallow frying them in a pan of vegetable oil about 1cm deep until golden on all sides. If shallow frying, warm the pan with oil in the oven at 160°C before dipping the croquettes
- Cook the croquettes in batches until golden
- Serve with your favourite dipping sauce.
Tip: Rohan suggests serving with a spiced capsicum jam or relish and charred corn.