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:
In a sauce pot over medium heat, add wine.
Cook until the wine is almost reduced to 1/10 or until syrupy.
Add in chicken stock and mix to combine well.
Add in the cheese rind, if using.
Meanwhile, mix parmigiano and corn flour in a bowl until well combined.
Add the cheese mixture to the sauce pot.
Stir to combine well and until the cheese has melted.
Add in the emmental and cheddar.
Stir to combine well and until the cheese has melted.
While the sauce is cooking, cook macaroni concurrently as well.
Add macaroni and 500g of hot water to a skillet over medium heat.
Season lightly with salt.
Stir to combine well and occasionally to prevent burning.
As soon as the liquid has almost evaporated, the macaroni should be al dente.
At this point, add in the cheese sauce.
Season with pepper, cayenne and nutmeg
Stir to combine well.
Cook for another 1 to 2 mins or until the sauce has thickened.
Remove from heat.
Preheat oven to 190 degree celsius or 375 fahrenheit.
Blitz stale bread until coarse crumbs form in a food processor.
Add in garlic and give it a few more pulses.
Transfer to a large bowl.
Season lightly with salt and pepper.
Drizzle olive oil over the top.
Mix to combine well.
Sprinkle this breadcrumb mixture over the mac and cheese.
Wack to the oven and bake for 8 to 10 mins or until the cheese has melted and the crumbs are crispy brown.
Garnish with parsley and lemon zest.
Serve immediately.
Full of flavors...
A mac and cheese that isn't bland...