Mac and Cheese

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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.

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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

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Equipment:

• Cast Iron Skillet / Pan

• Sauce Pot

• Oven

• Food Processor

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Directions:

1. Make the Cheese Sauce

2. In a sauce pot over medium heat, reduce the wine until syrupy or down to about 1/10 its original volume.

3. Add chicken stock and stir to combine.

4. Drop in a cheese rind if using and let it steep.

5. In a small bowl, mix parmigiano and corn flour until well combined.

6. Stir the cheese mixture into the pot and mix until melted.

7. Add emmental and cheddar. Stir until fully melted and smooth.

8. Cook the Macaroni

9. In a skillet over medium heat, add macaroni and 500g of hot water.

10. Season lightly with salt and stir occasionally to prevent sticking.

11. Once most of the water evaporates and the pasta is al dente, it’s ready.

12. Stir in the cheese sauce.

13. Season with pepper, cayenne, and nutmeg.

14. Cook for another 1 to 2 minutes until the sauce thickens slightly.

15. Remove from heat.

16. Prepare the Breadcrumb Topping

17. Preheat oven to 190°C (375°F).

18. Blitz stale bread into coarse crumbs using a food processor.

19. Add garlic and pulse a few more times.

20. Transfer to a bowl and season with salt and pepper.

21. Drizzle with olive oil and toss to combine.

22. Assemble and Bake

23. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

24. Bake for 8 to 10 minutes or until the top is golden and crispy.

25. Serve

26. Garnish with fresh parsley and lemon zest.

27. Serve immediately while hot and bubbling.

Full of flavors...

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

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Recipe Video: