Mike’s favorite cheese is Jarlsberg. This wouldn’t seem particularly significant to you because you don’t know Mike’s history with cheese. The truth is, he doesn’t have much of one. He spent his youth being that sad dude who had his pizzas cheese-less, with only a slick of tomato sauce valiantly trying to keep the pepperoni hanging on (he still prefers it this way sometimes). See, Mike grew up allergic to cheese. Not a crazy allergy, just the hive-y kind. He didn’t avoid cheese like crazy, but it definitely wasn’t something that he enjoyed.
Then, something magical happened! Soon after we started dating he was out for brunch with a couple of friends and he accidentally (maybe on purpose?) ate a cheesy omelette. He didn’t hive up and it made me so, so excited because, cheese! It meant that we could eat ALL the cheesy things together. I like to say that my love for him somehow cured him of his allergy, but I’m sure it’s something not quite as fun, like he grew out of it.
Anyway, after a couple of allergy-free cheese trials later, Mike said he was ready to give all of the cheeses a go so we had a little grilled cheese party to discover which cheese would be his favorite. It turned out to be Jarlsberg!
I just asked him why he liked it and this was our conversation.
Me: Why do you like Jarlsberg?
Mike: It just tastes best out of all the cheeses.
Me: What does it taste like to you? It’s nutty, it’s mild…?
Mike (with a big sigh): God, I hate food people.
I guess I shouldn’t complain because at least the man can eat cheese now. So, really, it’s all good. I like Jarlsberg because of its holes, its mild nuttiness, and the fact that it melts so beautifully. It’s one of my favorites for jazzing up mac and cheese.
And if you want to jazz up scotch eggs, Jarlsberg mac and cheese is the way to go. I mean, I love regular sausage scotch eggs too, but if you’re looking for something extra decadent (and vegetarian to boot!) these mac and cheese eggs will blow your mind. They’re fantastic right out of the fryer, with extra pepper and lots of ketchup.
Have a cheesy one!
PS – Just realized that Jarlsberg is lactose-free! Maybe that’s why Mike likes it so much!?
(Note from Mike: no, it just tastes good)
Mac and Cheese Scotch Egg Recipe
makes 3 eggs
- 1 cup small macaroni
- 1.5 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated Jalrsberg cheese
- 3 large eggs
- 1 cup flour
- 1 egg, lightly beaten
- 1 cup panko
- salt and freshly ground pepper
Boil your macaroni until al dente, according the package.
While the macaroni is cooking, make the cheese sauce. In a pot, large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in about half of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
Remove the sauce from the heat and add the salt and pepper, and cheese. Stir until cheese is melted. Add the drained pasta and gently mix. Taste and adjust seasonings if needed. Spread out on a large plate to encourage cooling.
When the mac and cheese is cool to touch, it’s time to prepare the eggs. Prepare a large bowl of cold water and ice. Set aside for when the eggs are done.
Bring a pot of water with 3-4 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes for super soft and 6 minutes and 30 seconds for a yolk that’s just a tiny bit more set. When the time is up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Peel carefully and place in the fridge to chill.
When the eggs are cold, portion out the mac and cheese into 1 cup mounds on plastic wrap. Pat the mac and cheese into a patty shape, aiming for a solid mass, with no holes in the mac and cheese. Place the egg in the middle and bring the plastic wrap together, gently forming a ball. If needed, add more mac and cheese on top. Be careful when forming the balls as the eggs will be quite fragile. Twist the plastic wrap, molding the whole thing into an oval/ball shape.
Place the mac and cheese ball in the fridge for 1 hour, or overnight.
In a deep sided, heavy bottomed pot, heat up 3 inches of oil over medium heat until it reaches 375°.
While the oil is heating up, set up a breading station with three shallow dishes. One with flour, one with a lightly beaten egg, and one with panko.
Working gently, with one egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in panko to coat.
Gently place the egg in the hot oil, turning occasionally and maintaining oil temperature of 350°F, until the breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Let cool slightly and enjoy hot!