Mac and Cheese Recipe (For Cara)
Alright.. here it is... As requested by our good friends Chris and Christina. Our macaroni and cheese recipe...
Our Mac and Cheese has been on our menu in different variations for years. We have done it will pulled duck, prawns, lobster, langoustine, bacon. But the one thing that never changes is the base. But before you are able to jump in and make our Mac and Cheese there are a few sub recipes you will need to master, thyme cream and pork fat fried bread crumbs.
1- Sauce pot
1 - Whisk
1 - Finemesh Strainer
500mL Whipping Cream
8 Springs of Thyme
1/2 Spring of Rosemary
1 Bay Leaves
3 Black Peppercorns
2 White Peppercorns
2 Juniper Berries
Simmer all ingredients in sauce pot for 45 minutes, Strain liquid and cool.
Now that the thyme cream is out of the way next we need to do the topping if you have any old bread laying around drying out grind that up or you can use panko if you like.
Pork Fat Crumble
1 - Saute Pan
1 - Spatula
1/2 Cup Bread Crumbs, course as possible or Panko
1 Tablespoon Bacon Fat (Olive Oil if you don't save your fats)
In sauté pan melt bacon fat and toss bread crumbs until golden brown. Remove from heat and allow to cool
Okay that one was simple lets move onto the Mac (who knew so many steps into something so simple...)
Mac and Cheese
1 - Large Pot
1 - Sautee Pan
1 - Spatula
6 Ounces cooked Lumache Rigate N 54 Noodles
Splash of Grape-seed Oil
1 Tablespoon Red Onion, Finely Diced
1 Teaspoon Garlic, Finely Diced
1 1/2 Ounces Gruyere Cheese
1 1/2 Ounces Smoked Aged White Cheddar
8 Fluid Ounces Thyme Cream (or if you are lazy cream)
1 Teaspoon Old Bay
1 Squirt of Lemon Juice
2 Teaspoons finely chopped Parsley
Salt + Pepper
1/8 Cup Pork Fat Fried Bread Crumbs
1/8 Cup Parmesan, Grated
Set oven to Broil and get a Pot of salted water on to boil.
Boil roughly a cup of dried Pasta for exactly nine minutes in salted water. Remove from heat and lay flat on a baking sheet, drizzle with a little grape-seed oil and put in fridge too cool
Heat up your sauté pan and using a splash of grape-seed oil sauté your red onions and garlic until translucent, 2 - 3 minutes. Pour in your 8 fluid ounces of thyme cream and bring to a boil. Add in your pasta, and reduce the cream by half. Toss in your cheeses. If you can toss a pan toss pasta a few times to incorporate everything otherwise stir gently with a spatula. The pasta should be cheesy and stringy. If it is still soupy then the cream wasn't reduced enough and the only way to get the cheesiness will be to reduce and add more cheese. To finish add old bay, lemon juice, and parsley. season to taste and pour into an oven safe dish.
Top Mac and Cheese with breadcrumbs and parmesan and bake until golden brown
There you have it.. My Mac and Cheese Recipe