Indulge in Creamy Mac and Cheese Haggis Balls with Delectable Cheese Custard

Farmers Son
Jul 2
2 min read

Indulge in this delicious Mac & Cheese balls recipe using our handmade Scottish haggis featuring a cheese custard and chilli jam topping. This recipe was created and delivered on the Food for Thought theatre at the Royal Highland Show 2025 by development chef Rory Larkin RNutr of Lactalis UK which he has kindly allowed us to share with you all!

Ingredients:

Cheese sauce:

125g President butter

125g Flour

1300g Milk

200g Seriously Vintage Cheddar

20g Dijon mustard

Mac & Cheese Balls:

500g Macaroni pasta

300g Galbani Cucina Mozzarella

200g Orkney Mature Cheddar

200g The Farmers Son Haggis

Seasoning

Panko coating:

100g Panko breadcrumbs

105g Milk

2 Eggs

Seasoning

Cheese custard:

2 gelatine leaves

250g double cream

3 free-range egg yolks plus 1 whole egg

150g Seriously Vintage Cheddar, grated

Seasoning

To Finish:

Chilli Jam

Chives

Method:

Cheese Sauce:
In a saucepan, melt the butter, then stir in the flour to form a roux. Cook for 2–3 minutes over medium heat.
Gradually whisk in the milk, stirring until smooth and thickened.
Add the Seriously Vintage Cheddar and Dijon mustard, stirring until melted and smooth.
Season to taste and set aside to cool slightly.
Mac & Cheese Base:
Cook the macaroni in salted boiling water until al dente. Drain and cool.
In a large bowl, combine the pasta with the cheese sauce, Mozzarella, Orkney Cheddar, and crumbled haggis.
Season well, then spread into a tray and chill until firm (ideally overnight).
Shape & Coat:
Scoop and roll the chilled mix into balls.
Set up a crumbing station: one bowl with seasoned flour (optional), one with eggs whisked with milk, and one with seasoned panko.
Coat each ball in egg wash, then panko. Double-coat for extra crunch if desired.
Chill the coated balls for at least 30 minutes.
Fry:
Heat oil to 170–180°C.
Fry the balls in batches for 2–3 minutes until golden and crisp.
Drain on kitchen paper and keep warm.
Cheese Custard:
If using gelatine: soak leaves in cold water. If using
Heat the cream until steaming. In a bowl, whisk the egg yolks and whole egg, then slowly add the hot cream while whisking.
Return to the pan and cook gently until thickened at 85C (do not boil). Remove from heat.
Place hit mixture in a blender with the cheddar and gelatine (squeezed) and blend until smooth.
Season and pass through a fine sieve. Keep warm or reheat gently.
To Finish:
Serve hot mac & cheese balls with a spoonful of cheese custard, a dollop of chilli jam, and a sprinkle of chopped chives.