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