Drain and set aside.In a large saucepan, melt 1 stick butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Add Malone’s Hot Headcheese. Season with mustard powder, salt, and pepper. Let simmer until headcheese is melted and liquid begins to to thicken.

Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan. Continue whisking until melted and smooth. Stir in cooked macaroni and transfer to prepared baking dish. In a small bowl, combine remaining Parmesan with Panko and oil. Sprinkle mixture over macaroni, then season with more black pepper.

Bake until bubbly and golden, 25 to 30 minutes. Garnish with parsley before serving. Let sit 10 minutes before serving.

In a medium non-stick skillet over medium heat, melt butter. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges into center of pan. Tilt pan to let uncooked egg fall to the edge of the pan.

Once the bottom is set, but top is still a little wet, sprinkle chopped Malone’s Hot Headcheese, cheese and chives on one half of omelet. Fold other side over cheese and slide omelet onto a plate.

Cut pastry sheets in half. Place a mince portion down the centre of pastry. Beat remaining egg and brush edges.

Roll up to enclose filling, and cut into 6 pieces. Place on trays, seam side down. Brush with egg and sprinkle with sesame seeds. Bake for 20 mins, reduce heat to 180°C, and cook for 10 minutes until golden.