Mac and Cheese

This is one of my all-time favourite recipes, and the one I’ve done the most extensive testing on to perfect.  In fact, it got me the job in a great kitchen growing up.  The combination of a classic bechamel combined with the eggs create a sauce that is rich and infinitely creamy, just perfect for a satisfying meal or side dish.

 

10 oz. butter

12 oz. vol flour

20 each eggs

5 L cream, 10% or half and half

3 Tbsp mustard, dry

4 tsp Frank’s hot sauce

2 lb smoked cheddar, shredded

3 lb old cheddar, shredded

2 lb Gruyere, shredded

3 oz. vol salt, sea

2 tsp ground white pepper

 

Melt butter over medium heat in a large pot.  Whisk in flour and cook for 1-2 minutes.  Add 4 litres of cream to roux while whisking.  Add dry mustard, salt, pepper and hot sauce and whisk.  Simmer sauce, whisking occasionally, until smooth and thick.  Beat eggs with remaining litre of cream, then slowly whisk into hot cream mixture.  Simmer without boiling until thick and smooth.  Remove from the heat and whisk in cheeses gradually until smooth.  Let cool and store in an appropriate container.

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