Mac and Cheese

20 mins
Serves 1
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Directions

  1. 1Prepare breadcrumbs: Melt butter in a medium-size pot over medium-low heat. Add breadcrumbs, chives, salt and pepper. Cook, stirring occasionally, for 2 minutes until toasted and golden. Remove from heat and set aside to cool.
  2. 2Prepare breadcrumbs: Melt butter in a medium-size pot over medium-low heat. Add breadcrumbs, chives, salt and pepper. Cook, stirring occasionally, for 2 minutes until toasted and golden. Remove from heat and set aside to cool.
  3. 3Prepare breadcrumbs: Melt butter in a medium-size pot over medium-low heat. Add breadcrumbs, chives, salt and pepper. Cook, stirring occasionally, for 2 minutes until toasted and golden. Remove from heat and set aside to cool.
  4. 4Melt butter over medium heat. When it starts to foam, stir in flour, mustard powder, nutmeg, salt and black pepper. Cook for 3-4 minutes until flour starts to smell toasty.
  5. 5Melt butter over medium heat. When it starts to foam, stir in flour, mustard powder, nutmeg, salt and black pepper. Cook for 3-4 minutes until flour starts to smell toasty.
  6. 6Melt butter over medium heat. When it starts to foam, stir in flour, mustard powder, nutmeg, salt and black pepper. Cook for 3-4 minutes until flour starts to smell toasty.
  7. 7Slowly whisk in cold milk, a cup or so at a time. Cook for another 5-8 minutes, stirring occasionally, until the sauce is thick and bubbling.
  8. 8Slowly whisk in cold milk, a cup or so at a time. Cook for another 5-8 minutes, stirring occasionally, until the sauce is thick and bubbling.
  9. 9Slowly whisk in cold milk, a cup or so at a time. Cook for another 5-8 minutes, stirring occasionally, until the sauce is thick and bubbling.
  10. 10Remove pot from the heat and whisk in grated cheeses, a handful at a time. Season to taste with Worcestershire and more salt + pepper. Cover and set aside.
  11. 11Remove pot from the heat and whisk in grated cheeses, a handful at a time. Season to taste with Worcestershire and more salt + pepper. Cover and set aside.
  12. 12Remove pot from the heat and whisk in grated cheeses, a handful at a time. Season to taste with Worcestershire and more salt + pepper. Cover and set aside.
  13. 13Bring a large pot of salted water to a boil. Add pasta and cook until al dente (a minute or two less than instructions).
  14. 14Bring a large pot of salted water to a boil. Add pasta and cook until al dente (a minute or two less than instructions).
  15. 15Bring a large pot of salted water to a boil. Add pasta and cook until al dente (a minute or two less than instructions).
  16. 16Drain pasta, reserving 1 cup of cooking water, then add it to cheese sauce. Return pot to medium-low heat and mix in a generous splash of pasta water. Cook, stirring occasionally, until reheated.
  17. 17Drain pasta, reserving 1 cup of cooking water, then add it to cheese sauce. Return pot to medium-low heat and mix in a generous splash of pasta water. Cook, stirring occasionally, until reheated.
  18. 18Drain pasta, reserving 1 cup of cooking water, then add it to cheese sauce. Return pot to medium-low heat and mix in a generous splash of pasta water. Cook, stirring occasionally, until reheated.
  19. 19Serve immediately and top with breadcrumbs.
  20. 20Serve immediately and top with breadcrumbs.
  21. 21Serve immediately and top with breadcrumbs.

Ingredients

  • 50 g panko
  • 50 g panko
  • 50 g panko
  • 30 g unsalted butter
  • 30 g unsalted butter
  • 30 g unsalted butter
  • 1 Tbsp fresh chives
  • 1 Tbsp fresh chives
  • 1 Tbsp fresh chives
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 750 g pasta shape of choice
  • 750 g pasta shape of choice
  • 750 g pasta shape of choice
  • 250 g sharp cheddar cheese
  • 250 g sharp cheddar cheese
  • 250 g sharp cheddar cheese
  • 150 g Gruyère
  • 150 g Gruyère
  • 150 g Gruyère
  • 84 g unsalted butter
  • 84 g unsalted butter
  • 84 g unsalted butter
  • 90 g all-purpose flour
  • 90 g all-purpose flour
  • 90 g all-purpose flour
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 0.125 tsp freshly grated nutmeg
  • 0.125 tsp freshly grated nutmeg
  • 0.125 tsp freshly grated nutmeg
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1065 ml whole milk
  • 1065 ml whole milk
  • 1065 ml whole milk
  • 0 Worcestershire
  • 0 Worcestershire
  • 0 Worcestershire

Equipment

medium-size potwhisklarge pot