Michelin Mac and Cheese at Home

Ingredients

• 300 g Macaroni Pasta (traditional elbow shape, al dente after par‑boiling)
• 500 ml Chicken Stock (store‑bought or homemade, low‑sodium preferred)
• 1 sprig Fresh Rosemary (adds aromatic depth to the stock)
• 1 tsp Fresh Thyme (chopped, added to stock and breadcrumb mix)
• 1 tsp Black Peppercorns (crushed, added to stock for subtle heat)
• 1 tbsp Olive Oil (tossed with drained pasta to prevent sticking)
• 150 ml Dry White Wine (reduced by half, adds acidity and sweetness)
• 250 g Gruyère Cheese (grated; 200 g for sauce, 50 g diced for cheese nuggets)
• 100 g American Cheese (sliced then grated, adds nostalgic flavor)
• 100 g Cream Cheese (softened, cut into cubes, folded in at the end for tang)
• 2 tbsp Corn Flour (mixed directly into cheese sauce, no water needed)
• 2 tbsp Unsalted Butter (for toasting panko and adding richness)
• 1/2 cup Panko Breadcrumbs (light, toasted with butter and herbs for topping)
• 1 tsp Fresh Sage (chopped, added to butter before panko)
• 1 tsp Flaky Sea Salt (sprinkled on top before baking)
• 1 tsp Ground Black Pepper (freshly cracked, for seasoning)

Instructions

1. Par‑boil the Pasta

   Bring a large pot of lightly salted water to a rolling boil. Add the macaroni and cook for about 5 minutes, until very al dente. Drain and toss with 1 tbsp olive oil to keep the pieces separate.

   Time: PT10M

   Temperature: 100°C

2. Infuse the Chicken Stock

   In a saucepan combine the chicken stock, rosemary sprig, 1 tsp fresh thyme, and 1 tsp crushed black peppercorns. Bring to a gentle simmer and maintain about 85 °C for 25 minutes.

   Time: PT25M

   Temperature: 85°C

3. Reduce the White Wine

   While the stock simmers, pour the white wine into a separate small saucepan. Bring to a boil and reduce by half (about 75 ml) until the liquid is slightly sweet and a touch acidic.

   Time: PT5M

4. Prepare the Cheeses

   Grate 200 g of Gruyère and the American cheese. Slice the remaining American cheese into thin strips (optional for extra nostalgia). Dice the remaining 50 g Gruyère into small cubes for the cheese‑nugget topping.

   Time: PT5M

5. Make the Cheese Sauce

   Return the infused stock to a low heat. Stir in the corn flour directly, whisking constantly to avoid lumps. Add the grated Gruyère and American cheese gradually, allowing each addition to melt before adding more. Cook gently for 4–5 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: low

6. Incorporate Cream Cheese

   Remove the sauce from the heat and let it cool for about 2 minutes. Stir in the softened cream cheese cubes until fully incorporated, creating a smooth, slightly tangy finish.

   Time: PT2M

7. Toast the Panko Topping

   In a clean skillet melt the butter over medium heat. Add the sage, remaining thyme, and panko breadcrumbs. Stir continuously until the crumbs turn golden and fragrant, about 5 minutes. Season with a pinch of flaky salt and black pepper.

   Time: PT5M

   Temperature: medium

8. Combine Pasta and Sauce

   Return the drained pasta to the large pot. Pour the cheese sauce over the pasta and toss to coat evenly. The mixture will look slightly soupy – that’s intentional; it will thicken in the oven.

   Time: PT5M

9. Assemble and Bake

   Transfer the sauced pasta to the oven‑safe baking dish. Evenly sprinkle the toasted panko mixture over the top. Bake in a pre‑heated oven at 180 °C for 15–20 minutes, until the crust is deep golden and the sauce is bubbling around the edges.

   Time: PT20M

   Temperature: 180°C

10. Rest and Serve

    Remove the dish from the oven and let it rest for 5 minutes. This allows the sauce to set slightly and makes serving easier.

    Time: PT5M

Nutrition Facts

Calories

610

Protein

25 g

Carbohydrates

62 g

Fat

28 g

Fiber

3 g