The Ultimate Mac & Cheese (Chef's Favourite Recipe)
ID: 3af58593...
A rich, decadent, and ultra-creamy macaroni and cheese featuring a velvety béchamel sauce infused with garlic and bay leaves. It is blended with a four-cheese mix (Gruyère, Red Leicester, Parmesan, and Mozzarella) and finished with a crunchy, savory topping of brown-butter croutons and crispy chicken skin.
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🍳 Cooking Flow
Prepare a smooth béchamel sauce base infused with warm milk, garlic, and bay leaves. → Par-boil the macaroni to about 75% cooked, and grate the Gruyère, Red Leicester, and Parmesan cheeses. → Fold the cheeses and pasta into the hot sauce, and season with mustard, sherry vinegar, and freshly torn mozzarella. → Fry rustic sourdough croutons in browned butter and mix with crumbled crispy chicken skin and chopped chives. → Grill the mac and cheese in a cast-iron skillet until bubbling, then top with the crunchy crouton and chicken skin mixture.
Cooking Steps
Brief Cooking Order
Prepare a smooth béchamel sauce base infused with warm milk, garlic, and bay leaves. → Par-boil the macaroni to about 75% cooked, and grate the Gruyère, Red Leicester, and Parmesan cheeses. → Fold the cheeses and pasta into the hot sauce, and season with mustard, sherry vinegar, and freshly torn mozzarella. → Fry rustic sourdough croutons in browned butter and mix with crumbled crispy chicken skin and chopped chives. → Grill the mac and cheese in a cast-iron skillet until bubbling, then top with the crunchy crouton and chicken skin mixture.
Introduction
A rich, decadent, and ultra-creamy macaroni and cheese featuring a velvety béchamel sauce infused with garlic and bay leaves. It is blended with a four-cheese mix (Gruyère, Red Leicester, Parmesan, and Mozzarella) and finished with a crunchy, savory topping of brown-butter croutons and crispy chicken skin.
Step 1
Melt unsalted butter in a saucepan over medium heat to begin making the roux.
Step 2
Add the plain flour to the melted butter and stir continuously to cook out the raw flour flavor.
Step 3
In a separate pan, warm the full-fat milk on medium-low heat. Add crushed garlic cloves and bay leaves to infuse the milk.
Step 4
Gradually pour the warm infused milk into the roux, straining out the garlic and bay leaves as you pour.
Step 5
Stir the béchamel mixture continuously over low heat until it cooks out, thickens, and becomes completely smooth and glossy.
Ingredients List
Important Notes
Always add warm milk instead of cold milk to the hot roux to prevent lumps in your béchamel sauce.
Do not over-boil the pasta. Keep it slightly undercooked (around 75%) so it finishes cooking in the sauce under the grill without getting mushy.
Adding a splash of starchy pasta water to the cheese sauce helps emulsify the sauce and prevents the oil in the cheese from separating.
Fold the mozzarella in at the very last second and remove from direct heat to achieve the ultimate stringy cheese pull.
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