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Recipe: Episode 4 - Mac n Cheese

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13 November 2014
Recipe: Episode 4 - Mac n Cheese Image : 146
Mac n Cheese
What you need:
4 Tablespoons unsalted butter
1 cup Panko breadcrumbs
3 Tablespoons chopped fresh chives
1 cup lays chips cheese flavor
1 head garlic
Olive oil
500g uncooked pasta
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2-teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
What to do:
Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs, chips and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Preheat the oven to 400ºF.
Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
In a large, heavy saucepot (such as a Dutch oven), melt 1 of stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, salt and pepper until well combined.
Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping as well as the cheese flavored chips and place it on a sheet tray layering like you would a lasagna (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.