If you really want to impress with your next Mac n’ Cheese, try this amazing recipe from Chef Thomas Keller. By Kalle Bergman
Chef Keller describes the dish “ – This pasta is cooked in the manner of a risotto, first toasting the pasta and then adding the liquid in batches. It takes about 25 minutes to cook and produces a rich and creamy consistency similar to risotto. I think it is best just after cooking, but if you want to make it ahead of time, it can be poured into a gratin dish and refrigerated. On re-heating, it may lose some of the original creaminess, but it will be made up for with a crusty border of orzo around the gratin dish.
It is best to have all your ingredients prepped before beginning the recipe. The amount of cheese you add is also a matter of taste. Panko crumbs are Japanese breadcrumbs and can be found in the Asian section of the supermarket.
This can be served as a first course, side dish or as a main course with a salad.”
1 1/2 to 2 cups white cheddar cheese, finely grated
2 teaspoons minced chives
1 teaspoon minced Italian parsley
Instructions
Melt the 1 1/2 teaspoons of butter in a small non-stick skillet over medium heat. Add the crumbs and sauté, moving the crumbs constantly until they are a rich golden brown. Remove to a bowl and set aside.
Heat the oil in an All-Clad Copper-Core Windsor Pan over medium-high heat. Add the orzo and stir constantly to toast the orzo for about 2 to 3 minutes or until about half the orzo pieces are lightly browned. Remove the pot from the heat and immediately stir in the onions to incorporate. Steam will rise from the moisture of the onions. Stir until the steam subsides and any liquid from the onions has been absorbed by the orzo.
Add 3/4 cup of the chicken stock and return the pan to the heat. Stir until the stock is almost evaporated and add another 3/4 cup of stock and a pinch of salt. The liquid will become thickened and creamy from the starch in the orzo. When the mixture has thickened and you can see the bottom of the pan as a spoon is drawn through the orzo, add the milk. Cook until the milk reduces but the mixture is still creamy. Taste the orzo, it should be cooked but still have a bit of firmness, as when cooking pasta al dente. Do not let it become mushy. If the orzo needs more cooking, add 1/4 cup of the remaining stock and continue to cook. When the orzo is done to your liking, remove the pot from the heat.
Stir in the butter, if desired, the crème fraiche and 1 1/2 cups of cheese. Stir to incorporate. Taste and add more cheese or salt as desired. Check the consistency. If needed add a bit more of the remaining chicken stock to loosen the mixture. Stir in the herbs.
Spoon the orzo on individual serving plates and sprinkle with the panko crumbs.
If you are making the orzo ahead of time, pour it into a gratin dish and smooth the top. Cover and refrigerate. When you are ready to cook the gratin, remove it from the refrigerator and let it come to room temperature before reheating.
Preheat the oven to 325°F. Sprinkle the panko crumbs over the top of the gratin and place in the oven to heat for about 15 minutes, then increase the heat to 400°F. for an additional 10 minutes or until the top is crispy and the orzo is hot.
Prep Time:30 mins
Cook Time:25 mins
Category:Side
Cuisine:American
Kalle Bergman
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.
Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.
While I was cooking the pasta, I noticed a tip listed on the very bottom of the box: If you want a creamier mac and cheese, try replacing the butter and milk with a few spoonfuls of Greek yogurt.
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.
I think sour cream is a great substitute! However, it may change the flavor just slightly. For sour cream, mix it in just like I outlined in the cream cheese example, but with far less or no extra liquid. Sour cream is slightly sour (duh), so this may impact the final flavor a bit.
Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.
Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.
Crème fraîche is another good substitute for heavy cream. This thick, slightly tangy cream product is lighter than sour cream, and can be stirred into sauces when you need that creamy boost. It works especially well for macaroni and cheese, where the tang boosts the cheesy flavor.
Spices: A little garlic powder and onion powder goes a long way in making this the best easy mac and cheese ever! Definitely don't skimp on these. You could also add a bit of paprika, black pepper, or even a splash of hot sauce if you want to amp up the flavor even more.
Skip the draining step, and add more milk as the noodles cook, if needed. Once al dente, stir in an extra 1 cup of shredded cheese and voila: less powdered cheese flavor, more homemade vibes and a hint of cheesy goodness infused right into the macaroni itself.
Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.
Spices: A little garlic powder and onion powder goes a long way in making this the best easy mac and cheese ever! Definitely don't skimp on these. You could also add a bit of paprika, black pepper, or even a splash of hot sauce if you want to amp up the flavor even more.
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