Step by Step Instructions

Step 1

Preheat the oven to 200ºC. In a pot, bring the water to boil and add some salt. Cook the San Remo Elbow until al dente.

Step 2

Drain the San Remo Elbow and set aside.

Step 3

In a pot, melt the butter on a medium heat. Whisk in the flour and stir to make into a roux.

Step 4

Add the milk and whisk until no lumps and bring it to simmer and cook for 5 minutes.

Step 5

Remove from the heat and stir in the cheddar cheese, parmesan cheese, salt and black pepper.

Step 6

Fold in the elbow paste into the cheese mixture, let cool and refrigerate for an hour.

Step 7

Scoop the mac and cheese, stuff the mozzarella cheese in the middle and form into a ball.

Step 8

Dust the ball with all-purpose flour.

Step 9

Dip the egg wash and coat with breadcrumbs. Place the mac and cheese ball on the baking rack.

Step 10

Bake it until golden brown.

Step 11

In a pan, add some oil on a medium high heat. Sauté the onion until fragrant, add the tomato and cook until tender.

Step 12

Add the water, ketchup, palm sugar, white vinegar, light soy sauce and bring it to simmer until the palm sugar has completely dissolved.

Step 13

Stir in the mac and cheese ball, pineapple and toss well.

Step 14

Sprinkle some choped green onion.

Step 15

Finished.