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Gourmet Mac and Cheese with Chicken‑Skin Croutons
A rich, pull‑cheesy mac and cheese made with a blend of Gruyère, Red Leicester, cheddar and mozzarella, finished with a crunchy chicken‑skin crouton topping and a quick broil for a golden crust. Perfect for kids and adults who love comfort food with a gourmet twist.
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Cost Breakdown
Critical Success Points
- • Cooking the roux without burning it.
- • Adding warm milk to avoid lumps in the béchamel.
- • Melting the cheese blend over low heat to prevent separation.
- • Timing the broil so the top browns without burning.
Safety Warnings
- • Hot milk can scald – handle with care.
- • Use oven mitts when handling the hot skillet under the grill.
- • Chicken skin can be very hot and oily; avoid splatter burns.
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