How to make Mac & Cheese like a Michelin Star Chef - Fine Dining Macaroni Gratin Recipe

Ingredients

• 50 g Unsalted Butter (for roux, melted)
• 50 g All-Purpose Flour (for roux, sifted)
• 300 ml Whole Milk (warm, added gradually)
• 100 g Cheddar Cheese (sharp, grated)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground, to taste)
• ¼ tsp Nutmeg (freshly grated)
• 200 g Mezzi Rigatoni (dry pasta)
• 30 ml Canola Oil (for pan‑frying)
• 50 g Unsalted Butter (for garlic butter, melted)
• 1 Garlic Clove (grated)
• 2 Scallions (chopped, for garnish)

Instructions

1. Make Roux

   Melt 50 g unsalted butter in a saucepan over medium heat, then whisk in 50 g all‑purpose flour and cook, stirring constantly, for 1 minute.

   Time: PT5M

2. Create Cheese Sauce

   Gradually whisk warm milk into the roux until smooth, then add 100 g grated cheddar cheese, whisking until the sauce is silky. Season with salt, pepper, and a pinch of grated nutmeg. Remove from heat.

   Time: PT5M

3. Cook Pasta

   Bring a large pot of salted water to a boil, add 200 g mezzi rigatoni and cook until al dente (about 12 minutes).

   Time: PT12M

4. Cool Pasta

   Drain the pasta, transfer it to a bowl of ice‑cold water to stop cooking, then drain again.

   Time: PT5M

5. Combine and Chill

   In a clean bowl, toss the pasta with a few tablespoons of the cheese sauce until lightly coated. Place the pasta upright in a container lined with plastic wrap, cover, and refrigerate for at least 6 hours.

   Time: PT6H

6. Pan‑Fry Pasta

   Heat 30 ml canola oil and 20 g (half of the remaining) unsalted butter in a skillet over medium heat. Add the chilled rigatoni, nicer side down, and fry 2–3 minutes until golden and crisp. Flip and baste with hot oil for another 1–2 minutes.

   Time: PT5M

   Temperature: medium heat

7. Make Garlic Butter

   In a small pan, melt the remaining 30 g unsalted butter over medium heat until it turns brown and smells nutty. Turn off the heat, stir in the grated garlic clove, and season with a pinch of salt.

   Time: PT3M

   Temperature: medium heat

8. Plate and Serve

   Reheat the leftover cheese sauce, ladle a few spoonfuls onto a serving plate, place the crispy rigatoni on top, drizzle with the garlic butter, and finish with chopped scallions.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

15 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g