How to cook the perfect macaroni cheese, according to a top chef
The secret is to use two types of cheese
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.The ultimate comfort food, macaroni cheese is one of life’s simple pleasures.
From humble beginnings as a go-to TV dinner, the dish has become ubiquitous in restaurants with bubbling bowls of al dente pasta and molten cheese served worldwide.
But, when it comes to recreating a beautifully gooey version at home, standards can often fall short.
Enter Wolfgang Puck – a celebrity chef with a recipe that guarantees to deliver perfect macaroni cheese every time.
Based in the US, Puck has become synonymous with Hollywood’s dining scene with more than 30 high-end restaurants around the world and over 20 years experience catering for the post-Academy Awards banquet.
And now, he’s sharing the secret behind one of his most indulgent dishes.
Speaking to the Daily Mail, Puck says his recipe is designed to cater for up to 16 people, and uses two kinds of cheese, cream, crème fraiche as well as a luxurious béchamel sauce.
And, while the original method requires nearly two kilograms of cheese and three kilograms of cheesy white sauce, it can be easily adapted to feed a smaller crowd.
Puck promises that his recipe makes the perfect macaroni cheese and, even better, once the preparations are complete the comforting dish takes just 10 to 12 minutes to bake in the oven – Here’s how to make it.
Ingredients (serves 16)
- 3 boxes cavatappi pasta
- 1kg cheese mix (1/2 low moisture mozzarella, 1/2 aged cheddar)
- 2.75kg béchamel sauce (made from butter and flour)
- 800g crème fraiche
- 20g fleur de sel (salt that forms as a crust on the surface of seawater as it evaporates)
- 700g mozzarella
- Dash of cream
For the assembly:
- 16 each parchments strips 18“ x 2”
- 320g cheese mix
- 16 7“ ceramic gratin dishes
- Butter
- Brioche bread
Method
- In a sauce pot bring the béchamel, crème fraiche, cream and fleur de sel to a simmer.
- Once simmering, remove from the hob and stir in the cheese mix to dissolve.
- Cook pasta in a large pot to 'al dente' in salted water.
- Once the pasta is ready, shock in ice water and then drain thoroughly.
- In a large mixing bowl add the pasta and cheese sauce together. Then stir in the extra mozzarella.
Assembly:
- Place the 7“ ring mould in the gratin dish.
- Line the ring mould with lightly buttered parchment (butter side in).
- Pack 400g of the pasta mix into the mould.
- Top with 20g of the cheese mix.
- Finish by sprinkling 5g breadcrumbs on top.
- Remove ring mould without removing parchment.
Cooking:
- Place the room temperature pasta in a 380F (190C or 170C fan) oven for 10 to 12 minutes. The inside should be very hot without the cheese sauce on the outside breaking.
- Remove the parchment and serve.
Prefer your macaroni cheese with extra toppings? Find out how to make one with roasted cherry tomatoes and crispy bacon here.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments