Fancy Mac & Cheese

Serves 1
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Directions

  1. 1Cook macaroni in lightly salted water until parboiled (around 5 minutes).
  2. 2Cook macaroni in lightly salted water until parboiled (around 5 minutes).
  3. 3Cook macaroni in lightly salted water until parboiled (around 5 minutes).
  4. 4Infuse chicken stock with rosemary, a small amount of thyme, and black peppercorns for about 25 minutes.
  5. 5Infuse chicken stock with rosemary, a small amount of thyme, and black peppercorns for about 25 minutes.
  6. 6Infuse chicken stock with rosemary, a small amount of thyme, and black peppercorns for about 25 minutes.
  7. 7Drain the parboiled macaroni and add back into the pan with a touch of olive oil.
  8. 8Drain the parboiled macaroni and add back into the pan with a touch of olive oil.
  9. 9Drain the parboiled macaroni and add back into the pan with a touch of olive oil.
  10. 10Reduce white wine until it is slightly sweet and acidic.
  11. 11Reduce white wine until it is slightly sweet and acidic.
  12. 12Reduce white wine until it is slightly sweet and acidic.
  13. 13Add the reduced wine to the infused chicken stock.
  14. 14Add the reduced wine to the infused chicken stock.
  15. 15Add the reduced wine to the infused chicken stock.
  16. 16Grate Gruyere cheese and chiffonade American cheese.
  17. 17Grate Gruyere cheese and chiffonade American cheese.
  18. 18Grate Gruyere cheese and chiffonade American cheese.
  19. 19Mix cream cheese with cornflour to form a slurry.
  20. 20Mix cream cheese with cornflour to form a slurry.
  21. 21Mix cream cheese with cornflour to form a slurry.
  22. 22Bring the stock mixture to about 80 degrees Celsius (not boiling).
  23. 23Bring the stock mixture to about 80 degrees Celsius (not boiling).
  24. 24Bring the stock mixture to about 80 degrees Celsius (not boiling).
  25. 25Add some grated cheese to the warm stock, stirring slowly until it melts and thickens.
  26. 26Add some grated cheese to the warm stock, stirring slowly until it melts and thickens.
  27. 27Add some grated cheese to the warm stock, stirring slowly until it melts and thickens.
  28. 28Continue to cook the cornflour out on a very gentle heat whilst stirring for around 4 or 5 minutes.
  29. 29Continue to cook the cornflour out on a very gentle heat whilst stirring for around 4 or 5 minutes.
  30. 30Continue to cook the cornflour out on a very gentle heat whilst stirring for around 4 or 5 minutes.
  31. 31Add a little bit of butter, sage, and thyme to toast panko breadcrumbs.
  32. 32Add a little bit of butter, sage, and thyme to toast panko breadcrumbs.
  33. 33Add a little bit of butter, sage, and thyme to toast panko breadcrumbs.
  34. 34Take out a small portion of the sauce, then add in the cream cheese slurry.
  35. 35Take out a small portion of the sauce, then add in the cream cheese slurry.
  36. 36Take out a small portion of the sauce, then add in the cream cheese slurry.
  37. 37Add a little bit of Dijon mustard to the cream cheese slurry for balance.
  38. 38Add a little bit of Dijon mustard to the cream cheese slurry for balance.
  39. 39Add a little bit of Dijon mustard to the cream cheese slurry for balance.
  40. 40Gradually add the cream cheese slurry back into the main sauce base.
  41. 41Gradually add the cream cheese slurry back into the main sauce base.
  42. 42Gradually add the cream cheese slurry back into the main sauce base.
  43. 43Add the sauce to the pasta first before checking and adjusting the seasoning.
  44. 44Add the sauce to the pasta first before checking and adjusting the seasoning.
  45. 45Add the sauce to the pasta first before checking and adjusting the seasoning.
  46. 46Bring the whole thing together, ensuring it is almost over moist.
  47. 47Bring the whole thing together, ensuring it is almost over moist.
  48. 48Bring the whole thing together, ensuring it is almost over moist.
  49. 49Add diced Gruyere cheese to the mac and cheese.
  50. 50Add diced Gruyere cheese to the mac and cheese.
  51. 51Add diced Gruyere cheese to the mac and cheese.
  52. 52Transfer to a dish, add a tiny bit more salt on top.
  53. 53Transfer to a dish, add a tiny bit more salt on top.
  54. 54Transfer to a dish, add a tiny bit more salt on top.
  55. 55Bake in the oven at 180 degrees Celsius for about 15 to 20 minutes.
  56. 56Bake in the oven at 180 degrees Celsius for about 15 to 20 minutes.
  57. 57Bake in the oven at 180 degrees Celsius for about 15 to 20 minutes.

Ingredients

  • macaroni
  • macaroni
  • macaroni
  • salt
  • salt
  • salt
  • chicken stock
  • chicken stock
  • chicken stock
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • olive oil
  • olive oil
  • olive oil
  • white wine
  • white wine
  • white wine
  • Gruyere cheese
  • Gruyere cheese
  • Gruyere cheese
  • American cheese
  • American cheese
  • American cheese
  • cream cheese
  • cream cheese
  • cream cheese
  • cornflour
  • cornflour
  • cornflour
  • butter
  • butter
  • butter
  • sage
  • sage
  • sage
  • panko breadcrumbs
  • panko breadcrumbs
  • panko breadcrumbs
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard

Equipment

pangrater

Tips

  • Use Gruyere over cheddar for more meltiness.
  • Chiffonade American cheese.
  • Mix cream cheese with a small portion of the sauce first to avoid lumps.
  • Add Dijon mustard for balance.
  • Add sauce to pasta first, then bring it together.
  • Over moisten pasta before baking as it will thicken in the oven.
  • Dice extra Gruyere for a perfect cheese pull.