Mac & Cheese

For Mac & Cheese

Ingredient

dried penne pasta 300 g

Cheese Sauce

butter 60 g
plain flour 60 g
warm whole milk 700 ml
dijon mustard 1 tbsp
grated strong cheddar cheese 240 g
grated gruyere cheese 100 g
egg yolk 1 pc
double cream 50 ml
salt & pepper

Garlic Breadcrumbs

melted garlic butter 80 g
panko breadcrumbs 100 g

Toppings

grated strong cheddar 150 g
garlic breadcrumbs
grated Parmesan 10 g
salt 1 pinch

Directions

Foam butter then mix in flour to make roux
Add milk gradually stirring to combine
Season with dijon, salt and pepper
Stir in cheddar and gruyere then beat in yolk with cream
Part boil pasta for 6 mins
Stir pasta through cheese sauce then add to oven proof dish
Top with more cheese then garlic crumbs and bake at highest temperature for 8 mins until golden oozing

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