mac & cheese.
Classic comfort food.
Ingredients:
150g elbow macaroni/torchio/cavatappi/rigatoni, or any pasta with ridges/spaces to hold sauce.
toasted bread crumbs.
chives.
kosher salt.
water.
mornay:
25g unsalted butter.
25g flour.
400g homogenous milk.
75g gruyere, grated.
75g pecorino, grated.
80g sharp cheddar, grated.
50g sour cream.
1 tsp black pepper, ground.
small pinch nutmeg, grated.
kosher salt.
Equipment:
pot.
whisk.
Yield:
~2 servings.
Execution:
roux, bechamel, mornay.
Melt butter in a saucepan over medium heat, once the butter is slightly foaming, add the flour and whisk to combine.
Make a blonde-roux; allow the mixture to cook, whisking occasionally. First, you will notice the fat separating from the mass of flour and milk, the aroma will change from a raw butter smell, to a nutty, hazelnut-like aroma. The flour will change from light to slightly brownish-yellow, at this stage it will be ready. This process takes about 3-5 minutes.
While whisking rapidly, pour in all of the milk.
While continuing to whisk, increase the heat to medium-high and bring to a gentle boil, about 3 minutes.
Once boiling, cut the heat and add all of the cheese, whisk until smooth and homogenous.
Add the sour cream, black pepper and nutmeg, season to taste with salt.
Place a layer of plastic film, directly over the surface of the sauce and keep warm.
2. cook.
Bring a pot of salted water to a boil.
Add the pasta and cook until al dente.
Drain the pasta, add the pasta back to the original boiling pot, add sauce and stir to combine.
Season to taste with salt and pepper.
Serve and sprinkle breadcrumbs and chives on top.