Chef Douglas Keane's Michelin-Star Mac 'n' Cheese

Ingredients

• 3/4 cup Cheddar Cheese (Fiscalini aged cheddar, grated)
• 3/4 cup Parmesan Reggiano (Aged Parmigiano‑Reggiano, grated)
• 1 tablespoon Dijon Mustard (Adds acidity and heat relief)
• 1/2 cup Sour Cream (Full‑fat for richness)
• 1/4 teaspoon Salt (To taste)
• 2 oz Elbow Macaroni (Dry elbow pasta; yields about 3 cups cooked)

Instructions

1. Grate the Cheeses

   Using a box grater, grate the aged cheddar and Parmigiano‑Reggiano into a large mixing bowl. Aim for a mix of fine shreds and slightly larger pieces for texture.

   Time: PT5M

2. Make the Sauce Base

   Add the sour cream, Dijon mustard, and salt to the bowl with the grated cheeses. Stir until the mixture is evenly combined; a few small lumps are fine.

   Time: PT3M

3. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8–10 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

4. Combine Pasta, Cheese, and Sauce

   Return the saucepan to medium heat. Add the cooked pasta, then pour the cheese‑sour‑cream mixture over it. Stir continuously until the cheese melts and coats the pasta.

   Time: PT5M

   Temperature: Medium heat

5. Finish with a Light Boil

   Increase the heat just enough to bring the mixture to a gentle boil. Let it bubble lightly for 1–2 minutes until the sauce is glossy and the pasta is fully coated.

   Time: PT2M

   Temperature: Medium‑high heat

6. Plate and Serve

   Divide the mac and cheese between two plates, garnish with a pinch of extra grated Parmesan if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

55g

Fat

30g

Fiber

2g