Trash Mac Bites with Smoked Paprika Aioli

Cook pasta-macaroni in generously salted boiling water according to package directions until al dente, about 10 minutes. Drain well.

Return drained pasta to the pot over medium heat. Add butter and stir until fully melted and coating every piece.

Pour in heavy-cream and stir to combine. Fold in 150g of cheddar-cheese, reserving 50g for the breading. Stir until glossy and melted, about 2 minutes.

Remove from heat. Beat in 1 egg until smooth. Season with salt and black-pepper. Let cool for 10 minutes until just warm enough to handle.

Lightly oil a baking tray or line with parchment. Using a spoon or small ice cream scoop, portion the mac and cheese into rough 45-50g balls (you should get about 16). Work quickly before it gets too cold.

Arrange bites on the prepared tray with space between each. Refrigerate for at least 20 minutes until firmly set — this is non-negotiable for structural integrity during frying.

Set up your breading station in three shallow bowls: all-purpose-flour in the first, 2 eggs beaten with a pinch of salt in the second, and breadcrumbs mixed with the remaining 50g grated cheddar-cheese in the third.

Roll each chilled bite lightly in flour to dust, shaking off excess. Dip thoroughly in the egg wash, letting any excess drip off. Finally, roll generously in the breadcrumb mixture, pressing to adhere. Return to the tray.

Refrigerate breaded bites for 10 more minutes while you make the aioli and heat the oil.

In a bowl, combine mayonnaise, finely minced garlic, juice of 1 lemon, and the zest. Add smoked-paprika and salt. Whisk vigorously until smooth and fully combined. Refrigerate until serving.

Pour sunflower-oil into a deep saucepan or pot to a depth of about 4cm. Heat over medium-high to 180°C (use a thermometer or test with a breadcube — it should sizzle and brown within 30 seconds). Maintain at this temperature throughout frying.

Fry bites in batches of 5-6 for 3-4 minutes, turning halfway, until deep golden-brown and crispy on all sides. Do not overcrowd or the temperature will drop and you'll lose the crunch.

Remove with a slotted spoon to a paper towel-lined plate. Season immediately with a pinch of salt. Serve hot alongside the smoked paprika aioli for dipping.