Mac & Cheese
- serving for 3-4
- 1 hour
- deep-bottom pan, oven
For Mac & Cheese
Ingredient
macaroni pasta 400 g
Cheese Sauce
butter 60 g
plain flour 60 g
whole milk 600 ml
double cream 100 ml
garlic minced 6 cloves
truffled mustard 1 tbsp
strong cheddar cheese 200 g
Gruyère cheese 100 g
smoke Gouda cheese 100 g
salt & pepper
Topping
cheddar cheese
Directions
Parboil the pasta in salted water for 6-7 mins and drain off
Melt the butter until foaming then add the flour cook on medium heat for 3 mins to make a roux
Add the milk to roux gradually and keep stirring
Turn the heat to low and add the cream, garlic, mustard and season to taste
Add handful of grated cheese at a time
Add the pasta and stir through and transfer to baking dish then top with more cheddar
Bake at 160c for 20-25 mins
Principles
- Cook flour: cook out raw flour taste
- Adding liquid to roux with temperature difference : avoid lumping
- Adding liquid to roux little by little: avoid lumping
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
- Roux stage: white, blond, brown, dark brown
- Cheese fat will split out if oven is too hot
credit to chefthombateman