Shout out to Krishme for ordering this one on my Tiktok (@andy_cooks)
Ingredients for this one below-
500g dried elbow pasta
120g unsalted butter
70g all purpose flour
950ml whole milk
450g grated medium sharp cheddar cheese
225g grated Gruyere cheese
Salt to taste
Black pepper to taste
1/2 tsp. smoked paprika
60g panko breadcrumbs
20 Comments
hot roux cold milk = no lumps
I use this white/cheese sauce technique for cauliflower cheese and it's lovely. I never thought of sprinkling panko crumbs on the top – gonna try that next time.
The recipe looks absolutely wonderful and this is no reflection on that! I just wanted to make sure is it okay to use a metal whisk on an enameled cast iron pot like that? And also when you drain your pasta into your kitchen sink, is that safe? I thought all the steam from the hot water can create pressure and burst your pipes.
Could you replace the milk with cooking cream
The secret ingredient in Scottish Mac ‘n Cheese is mustard in the sauce
My mac and cheese is pretty similar. I also frequently use havarti, but sometimes I'll use a smoked gouda. Typically I WILL use pre-grated sharp cheddar. Sometimes, like last night, it's the only cheese I use. I start by setting the pasta water to boil. Then scoop a couple heaping small silverware spoons of minced garlic from the jar and just enough butter to saute until it begins changing color. I set that aside and scoop a couple of heaping small silverware spoons of flour into a large wok-style pan and add just enough butter to make the roux like wet sand. I cook that, stirring and scraping almost constantly until it just barely starts to change color and then add three cups of milk a bit at a time. I don't preheat it. When about half the milk is in, I assess the thickness of the sauce and stir in an appropriate amount of corn starch into the milk that's left. You can't do that with hot milk. Then I add a small amount of salt and a healthy dose of white pepper. Black pepper makes the mac 'n' cheese a bit spicy and earthy. White pepper makes it more zesty. Adding a bit of Dijon mustard makes it zestier still. Use half to three-quarters of a teaspoon after some of the cheese has already been added. Add sauteed garlic. Throw big handfuls of cheese in until the sauce shows hints of stringiness. Taste and add more salt and pepper if needed. It this point the pasta should already be in the water but isn't ready yet. It wants to be cooked beyond al dente to the point of softness. I use rotelli because no cheese reaches the center of an elbow but does coat every single turn of a rotelli spiral. Once ready, drain pasta and dump it hot into the sauce, stirring until mixed. Pour into a greased 9 x 13 inch glass pan and cook in a preheated 350 degree oven for about 40 minutes. Why greased? It eliminates any possibility of sticking even a little bit. I don't bother with extra cheese on top and/or breadcrumbs of panko because I tend to burn it. Let it sit at least ten minutes before serving.
500g dried elbow pasta
120g unsalted butter
70g all purpose flour
950ml whole milk
450g grated medium sharp cheddar cheese
225g grated Gruyere cheese
Salt to taste
Black pepper to taste
1/2 tsp. smoked paprika
60g panko breadcrumbs
-dice butter, grate cheese
-warm milk in sauce pan
-pasta in boil salted water, stirring every 3-4 mins
-melt butter in big pot, add in flour. whisk and mix well
-add milk one ladle at a time and mix well till smooth
-cold water rinse cooked pasta
-add cheese in batches to mix well, save enough for putting on top
-taste to season, salt ,lot of pepper, smoked paprika in
-mix well with pasta well in a pot
-pour into oven safe dish
-remaining cheese and breadcrumbs on top
-180°C (356°F) oven for 25 to 30 mins or until golden
easier to read when following, thanks for the great recipe Andy
From a fellow chef you are awesome. But who does your dirty dishes? Is it babe?
I've got that exact same black plastic spoon.
Thank you so much for this
If you gotta make KD make it with butter and sour cream
.. We all are broke once in a while.
Do you not trust store cheese? I don’t see the difference between store cheese to what? Do you buy cheese you grate from a grocery store or a cheese shop?
I like to use a small amount of smoked cheddar too. I love your creations.
I like to use fried bacon and Parmesan also. If you want to make it a bit lighter, can add Cauliflower
With $50 of cheese in the dish, it’s no wonder it tastes better than packet or box versions
Yeah indeed…haven't made Mac n Cheese out of a box in decades! ALWAYS better this way…I tend to use a mild cheese mixture (provolone, havarti, mozzarella) and then a layer of Blue Cheese across the top. Makes it "fancy"…lol…😂😂😂
Great video!
Mike 🇨🇦
There is no way this man does his own dishes.
Cold milk would be way better for avoiding lumps – absolutely do not heat up your milk! This is basic knowledge on making any roux.
Do not rinse your pasta! You want to keep the starch it helps the sauce stick. Just put a little butter in to prevent the pasta from coagulating.
Half way through and more things wrong than right. I'm out for this recipe.
So how many calories are we taking here per serving?
So for the rich then who can afford that cheese our cheapest cheese is so dare now. Are there no chefs who actually cook for the less to medium than fortunate nah