Mac And Cheese Pakora

Test out National's modern take over the age-old Ramadan essential & you'll admit the fact that Pakoras never tasted this well ever before.


I Made It


  • National Pakora Mix ½ packet
  • Water – to mix the pakora batter 1 cup
  • Macaroni – boiled ¼ packet
  • Flour 2 tbsp
  • Butter 2 tbsp
  • Milk 2 cups
  • National Salt1 tsp
  • National Garlic Powder 1 tsp
  • National Pepper Powder 1 tsp
  • Mozzarella Cheese 100 gms
  • Cheddar Cheese 50 gms
  • Oil to deep fry

For Spicy Hot Sauce:

  • National Classic Mayo 2 tbsp
  • Hot Sauce 2 tbsp
  • Parsley – chopped 1 tbsp
  • National Ketchup 2 tbsp



  • Add 2 tbsp butter and 2tbsp flour in a pan and cook them on low heat. Gradually keep adding ½ cup milk till it becomes of thick and smooth consistency. Add ½ cup of boiled macaroni and cheddar cheese in it and turn off the flame. Transfer it in a bowl and freeze it for 2 hours.
  • Now take out the frozen macaroni and make balls, keeping one mozzarella cube in the middle of each ball. Freeze them for another hour.
  • To make the Pakora Batter, mix ½ cup National Pakora Mix with 1 cup water.
  • Now coat the balls in Pakora batter and deep fry them (in 2 cup cooking oil) on low flame until golden brown. Check one pakora if the cheese is melted well from the inside. Serve with spicy hot sauce.
  • For spicy hot sauce, combine 2 tbsp National Classic Mayo, 2 tsp Hot Sauce, 2 tbsp National Ketchup and 1 tbsp chopped Parsley. Whisk all the ingredients together and serve.