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Mac and Cheese - Sponsored By Alce Nero

Finally, it is here! I had been wanting to make this dish for as long as I can remember. My daughters have been requesting for this for ages. Perhaps I couldn't find a great mac n cheese recipe, I mean I'd tried my fair share of mac n cheese, home-cooked and at eateries. I wasn't at all impressed. Sure, some are Instagram-worthy with all that photogenic cheese pull but most fall flat on flavors.

 

 

They were either too gloopy or too blend without much depth in flavors. Some of the cheese sauces are too over-powering which kinda makes me wanna throw up. Yes, it is that bad. And please don't get me started on the bread crumbs. I also had tried my hands on some of the celebrity chef's recipes, but I still wasn't impress. Until I stumbled upon Heston Blumenthal's version. He is right, you will never cook mac n cheese the same way again.

 

 

He is right about the typical cheese sauce or mornay sauce whereby it starts with a roux and mixing in the milk and cheese. The roux will somehow makes the sauce gloopy and mask the flavors of the cheese. He switched the traditional ingredients and methods out for 4 simple elements: wine, stock, corn flour and cheese. I was a bit mindblown cos I finally found someone who agrees with me. Without much hesitation, I went ahead with his recipe and guess what? He also uses the same pasta cooking method as I am. How cool is that?

 

 

Speaking of pasta, I am using Alce Nero's Organic Durum Wheat Macaroni. You should know how I choose my dried pasta and this is indeed top class macaroni. Alce Nero have a wide range of organic products, from pastas to tomato sauces to jams and even honey. If you are residing in Singapore, you can visit their range of products here or you can head down to NTUC Finest Organic Section. You can also order online via: Healthy Gourmet. *Purchase ANY 2 Alce Nero products and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050! The contest ends 30 June.* If you are not residing in Singapore, you can check out Amazon.

 

 

My daughters love this version of mac n cheese so much that they pleaded me to make again for dinner. And so I did. I couldn't help but make a few adjustments of Heston's recipe into my own palate. I didn't add salt to my pasta as the cheeses are already salty enuff. I also didn't use any truffle oil cos I find it overused and overpriced; who needs caviar and truffles when all you need is a few grating of cured egg yolks? Anyway, I really hope you give this recipe a try and be mindblown by this new take on mac n cheese.

 

Ingredients:

Inspired By Heston Blumenthal

(Serve 4)

  • Alce Nero's Macaroni, 200g

  • White Wine Preferably Sauvignon Blanc, 300g

  • Good Quality Chicken Stock, 300g

  • Pecorino Romano Freshly Grated, 80g + More For Garnishing

  • Corn Flour, 10g

  • Cream Cheese Preferably Philadelphia Room Temperature, 80g

  • Black Pepper, Pinch

  • White Pepper, Pinch

  • Cayenne, Pinch

  • Nori Flakes, Pinch

  • Greek Feta Cheese, A Few Crumbs

  • Cured Egg Yolk, For Garnishing

  • Herbs, For Garnishing

Equipment:

  • Cast Iron Skillet / Pan

  • Sauce Pot

  • Oven

  • Baking Casserole

Directions:

  1. Pease visit my "How To Cure Egg Yolks" page for the recipe.

  2. Preheat oven to broil.

  3. Cook Alce Nero's macaroni in a skillet with 400g of hot water over medium heat.

  4. *Do not add salt as the cheeses are already salty enuff.*

  5. Cook until al dente and the liquid should have almost evaporated.

  6. If the macaroni isn't cook when the liquid has evaporated, add in more hot water, 1/4 cup at a time.

  7. While the macaroni is cooking, prepare the cheese sauce concurrently.

  8. In a sauce pot over medium heat, add white wine.

  9. Reduce the wine to 30g.

  10. Add in chicken stock and stir to combine well.

  11. Turn the heat down to low.

  12. Bring it up to a slow gentle simmer.

  13. Meanwhile, mix pecorino and corn flour in a bowl until well combine.

  14. Add the cheese mixture into the sauce pot gradually while still stirring.

  15. Stir gently to combine well or until the cheese has melted.

  16. At this point, the macaroni should be cooked.

  17. Add the macaroni and all the pasta liquid into the cheese sauce.

  18. Add in the cream cheese.

  19. Stir gently to combine well or until the cream cheese has melted.

  20. Remove from heat and stir to combine well, making sure the macaroni is well coated.

  21. Add in pepper, cayenne and nori flakes.

  22. Give it a final stir

  23. Transfer into a baking casserole.

  24. Dollops some feta cheese onto the mac n cheese.

  25. Lastly, grate some more pecorino over the top.

  26. Wack into the oven and broil until the cheese is slightly burnt.

  27. Serve with a sprinkle of green herbs of your choice. I used basil.

  28. Grate cured egg yolk over the top.

  29. Serve immediately.

 

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