If you love macaroni cheese but find it often turns out stodgy, a recipe shared by chef Jack Croft might be the solution. Croft, who co-runs several restaurants with Will Murray, explains that most mac and cheese is dense and one-dimensional. However, this version from three-Michelin-star chef Heston Blumenthal addresses those issues.
Preparation Steps
Begin by placing dry macaroni pasta in a pan with water and a light seasoning of salt. Cook until parboiled, about five minutes. Then, sieve the pasta and return it to the pan with a touch of olive oil.
Infusing Flavor
Jack adds chicken stock for depth, describing it as a classic Heston technique. Infuse the stock with rosemary, a small amount of thyme, and black peppercorns for around 25 minutes.
Wine Reduction
Reduce white wine until it becomes slightly sweet and acidic. This helps balance the richness of the mac and cheese.
Cheese Selection
Jack recommends Gruyère, a firm Swiss cheese with subtle saltiness, for its meltiness over cheddar. He also uses slices of American cheese and cream cheese, which adds acidity to cut through the fat.
Thickening the Sauce
Combine the cheese with cornflour to thicken the sauce, creating a velvety texture. Heat the stock to around 80°C, then add the cheese mixture, stirring until it thickens. Cook on gentle heat for five minutes.
Breadcrumb Topping
Toast panko breadcrumbs with butter, sage, and thyme. Set aside a small amount of sauce and stir in cream cheese to avoid lumps. Add Dijon mustard for balance.
Final Assembly
Gradually reincorporate the cream cheese mixture into the sauce. Add the sauce to the pasta, ensuring it is over-moist as it will thicken during baking. Add small dices of Gruyère as a final trick. Transfer to a dish, sprinkle salt, and bake at 180°C for 15–20 minutes until the sauce bubbles.
Jack concludes that this method takes about the same time as normal mac and cheese but yields a balanced, herby, and non-stodgy result.
