Belton Farm Red Fox Mac and Cheese Croquettes



  • 1 tbsp butter
    5 tbsp plain flour
    250ml/1 cups whole milk
    300g/10.5oz Belton Farm Red Fox Cheese
    - 200g/7oz melted for the mac and cheese
    - 100g/3.5oz crumbled for the centre of the croquettes
    1 tsp English mustard
    200g/7oz macaroni
    Salt and pepper, to taste
    200g/7oz bacon lardons
    4 tbsp plain flour
    3 eggs, beaten
    300g/10.5oz panko breadcrumbs
    Vegetable oil for frying
    1 lemon, cut into wedges
    Chives, finely chopped

The Cheese

Red Fox


  1. Melt the butter in a small pan. Add 1 tbsp of the flour and whisk on a low heat for 1 minute. Gradually whisk in the milk, then bring to a boil, whisking occasionally. Reduce the heat and simmer for 4 minutes or until thick. Stir in the Red Fox cheese until melted then stir in the mustard and and season.

  2. Cook the bacon lardons until crispy.

  3. Boil the pasta in salted water until al dente, drain well and mix with the cheese sauce and cooked bacon. Spoon into a small baking dish and put in the fridge for 2-3 hours (or overnight) to set.

  4. Scoop out big teaspoonfuls of the macaroni and, with slightly wet hands, place a piece of Red Fox in the centre and roll into balls.

  5. Put 4 tbsp of flour into a dish and season. Put the eggs and breadcrumbs in separate dishes. Roll the balls in each then once more in the egg and breadcrumbs. Chill for 10 minutes

  6. Fill a deep, medium pan no more than ¹̷₃ full of the oil. Heat until the temperature reaches 180c or a cube of bread browns in about 30 seconds.