# Fancy Mac & Cheese

This version of mac and cheese from a three Michelin star chef solves the issues of stodgy, dense and one-dimensional mac and cheese.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pan
- grater

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1NCNttsEfS/
- Recipe page: https://www.cliprecipe.com/recipe/52bb3bc3-0878-4944-81d2-28a4269bf7a9
- Extracted: 2026-04-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt