Michelin Star Mac N Cheese from Fallow ft. Alyssa

Ingredients

• 4 cups Unsalted Chicken Stock (use low‑sodium; will be infused with herbs)
• 1 sprig Fresh Rosemary (whole sprig, added to stock)
• 1 sprig Fresh Thyme (whole sprig, added to stock)
• 1 teaspoon Whole Black Peppercorns (adds subtle heat to the broth)
• 0.5 cup Dry White Wine (dry, such as Sauvignon Blanc; reduced by half)
• 400 g Cavatappi Pasta (about 1 pound; cook al dente)
• 1 tablespoon Cornstarch (tossed with cooked pasta to help sauce cling)
• 1 tablespoon Olive Oil (prevents pasta from sticking)
• 2 tablespoons Unsalted Butter (for the panko topping)
• 0.5 cup Panko Breadcrumbs (lightly toasted with herbs)
• 1 teaspoon Fresh Sage (finely chopped, added to butter for topping)
• 1 teaspoon Fresh Thyme (for topping) (finely chopped, added to butter for topping)
• 200 g Cream Cheese (softened, cut into cubes)
• 200 g American Cheese (shredded)
• 200 g Gruyère Cheese (shredded; plus extra 50 g for stretch at the end)
• 1 teaspoon Salt (adjust to taste; added to broth)

Instructions

1. Infuse Chicken Stock

   Combine the unsalted chicken stock, rosemary sprig, thyme sprig, peppercorns, and 1 tsp salt in a large saucepan. Bring to a gentle simmer, then lower the heat and let it infuse for 25 minutes.

   Time: PT25M

2. Reduce White Wine

   While the stock simmers, pour 0.5 cup dry white wine into a medium saucepan. Bring to a boil and reduce by half, about 5 minutes, until you have roughly 0.25 cup left.

   Time: PT5M

3. Cook Pasta

   Bring a large pot of salted water to a boil. Add the cavatappi and cook for 5 minutes, just until very al dente. Drain in a colander, return to pot, and toss with 1 tbsp olive oil and 1 tbsp cornstarch.

   Time: PT5M

4. Prepare Panko Topping

   Melt 2 tbsp unsalted butter in a small saucepan over medium heat. Add 1 tsp chopped fresh thyme and 1 tsp chopped fresh sage, stir for 30 seconds, then add 0.5 cup panko breadcrumbs. Toast lightly for 2‑3 minutes until golden.

   Time: PT5M

5. Temper Cream Cheese

   In a mixing bowl, combine the softened cream cheese with 2 tbsp of the infused chicken stock. Stir until smooth; this prevents curdling when added to the hot sauce.

   Time: PT3M

6. Make Cheese Sauce

   Return the infused chicken stock (minus the herb sprigs) to the large saucepan over low heat. Stir in the reduced white wine, then whisk in the tempered cream cheese until fully incorporated. Add the shredded American cheese and 200 g shredded Gruyère, stirring until melted and smooth.

   Time: PT7M

7. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing gently to coat every piece. Sprinkle the extra 50 g shredded Gruyère over the top for extra pull.

   Time: PT3M

8. Transfer to Baking Dish

   Pour the mac and cheese mixture into a 10×7‑inch baking dish, spreading evenly. Sprinkle the toasted panko mixture over the surface.

   Time: PT2M

9. Bake

   Place the dish in a pre‑heated 350°F oven and bake for 15‑20 minutes, until the topping is golden and the sauce is bubbling.

   Time: PT18M

   Temperature: 350°F

10. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set and makes portioning easier.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

25 g

Carbohydrates

60 g

Fat

30 g

Fiber

2 g