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

Ingredient Substitutions

• Instead of Unsalted Chicken Stock: vegetable stock, store‑bought broth
• Instead of Fresh Rosemary: dried rosemary
• Instead of Fresh Thyme: dried thyme
• Instead of Whole Black Peppercorns: ground black pepper
• Instead of Dry White Wine: dry vermouth, apple juice with a splash of vinegar
• Instead of Cavatappi Pasta: elbow macaroni, fusilli
• Instead of Cornstarch: flour
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Fresh Sage: dried sage
• Instead of Fresh Thyme (for topping): dried thyme
• Instead of Cream Cheese: neufchâtel cheese
• Instead of American Cheese: mild cheddar
• Instead of Gruyère Cheese: Swiss cheese, Emmental
• Instead of Salt: sea salt

Equipment Needed

• Large Saucepan
• Medium Saucepan
• Large Pot for Pasta
• Colander
• Baking Dish (approx. 10×7 inches)
• Wooden Spoon
• Measuring Cups and Spoons
• Whisk (optional)
• Oven

Critical Steps — Do Not Skip

• Infusing the chicken stock with rosemary, thyme, and peppercorns for 25 minutes.
• Tempering the cream cheese with hot stock to avoid curdling.
• Baking until the panko topping is golden and the sauce is bubbling.

Chef Tips from the Video

• Use high‑quality Gruyère for the best flavor and melt.
• For extra depth, add a pinch of nutmeg to the cheese sauce.
• If you prefer a spicier kick, stir in a dash of smoked paprika with the panko.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of pasta and cheese may change.

Room temperature: Only safe for up to 2 hours; keep hot if serving immediately.

Make-Ahead Tips

• The cheese sauce can be prepared up to 2 hours ahead; keep warm over low heat.
• Panko topping can be toasted in advance and stored in an airtight jar.

Frequently Asked Questions