Mac and Cheese
- Daniel
- May 30, 2023
- 2 min read
Updated: May 20
I can't seem to remember where did I get my mac and cheese recipe from. Maybe it is from a chef, a restaurant, or a cookbook. Anyway, someone requested this recipe, so I flipped thru' my recipe repertoire and found this.

This isn't your typical roux-mornay-base sauce. I used a white wine reduction and chicken stock as the base for the cheese sauce. I am also using 4 different types of cheese: Parmigiano, Emmental, Red Cheddar and Mozzarella. I am not looking for extra ooey gooey goodness tho. But rather, I am actually looking for flavors and texture.

Trust me, this leaves a lingering aftertaste. I personally find that the typical roux-mornay-base sauce kinda masks the flavors of the cheese. As for the macaroni, I am still using the same mathematical 250g to 500g. It works every single time. I hope you will give this recipe a try.

Ingredients:
(Serve 4)
White Wine Preferably Sauvignon Blanc, 300g
Good Quality Chicken Stock, 300g
Cheese Rind, 1 Slice (Optional)
Parmigiano Reggiano Freshly Grated, 80g
Corn Flour, 10g
Emmental / Velveeta, 40g
Red Cheddar Coarsely DIced, 40g
Macaroni Preferably Alce Nero's, 250g
Sea Salt, Pinch
Black Pepper, Pinch
Cayenne, Pinch
Nutmeg Freshly Grated, Punch
Stale Bread Coarsely Diced, 50g
Garlic, 3 Cloves
High Quality Olive Oil, 1 TBSP
Low Moisture Mozzarella, A Few Pinches
Parsley Finely Chopped, For Garnishing
Fresh Lemon Zest, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Oven
Food Processor
Directions:
Make the Cheese Sauce
In a sauce pot over medium heat, reduce the wine until syrupy or down to about 1/10 its original volume.
Add chicken stock and stir to combine.
Drop in a cheese rind if using and let it steep.
In a small bowl, mix parmigiano and corn flour until well combined.
Stir the cheese mixture into the pot and mix until melted.
Add emmental and cheddar. Stir until fully melted and smooth.
Cook the Macaroni
In a skillet over medium heat, add macaroni and 500g of hot water.
Season lightly with salt and stir occasionally to prevent sticking.
Once most of the water evaporates and the pasta is al dente, it’s ready.
Stir in the cheese sauce.
Season with pepper, cayenne, and nutmeg.
Cook for another 1 to 2 minutes until the sauce thickens slightly.
Remove from heat.
Prepare the Breadcrumb Topping
Preheat oven to 190°C (375°F).
Blitz stale bread into coarse crumbs using a food processor.
Add garlic and pulse a few more times.
Transfer to a bowl and season with salt and pepper.
Drizzle with olive oil and toss to combine.
Assemble and Bake
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake for 8 to 10 minutes or until the top is golden and crispy.
Serve
Garnish with fresh parsley and lemon zest.
Serve immediately while hot and bubbling.

Full of flavors...

A mac and cheese that isn't bland...
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