Pairs well with Will's Mac and Cheese with Chicken Skin and Croutons
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Will's Mac and Cheese with Chicken Skin and Croutons
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A luxurious take on the classic mac and cheese, featuring a blend of four cheeses, homemade croutons, and crispy chicken skin for an added crunch.
00:45:00 total
Serves 6
medium
Pasta / Noodle Course
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Ingredients
- macaroni - 500g (500g)
- plain flour - 50g (50g)
- unsalted butter - 50g (50g)
- full fat milk - 500ml (roughly, to eye)
- mustard - 1 tbsp (1 tbsp)
- French Gruyère - 50g (50g)
- Red Leicester Cheese - 100g (100g)
- Parmesan - 25g (25g)
- salt - 1 tsp (1 tsp)
- medium mozzarella ball - 1
- sherry vinegar - to taste (dash)
- loaf of bread - 1/4 loaf (1/4 loaf for croutons)
- chicken skin - to taste
Instructions
- Prepare béchamel sauce: Melt butter in a pan, stir in flour to create a roux. Gradually add milk until you achieve a smooth consistency. Add a dash of sherry vinegar, salt, and mustard. Adjust the consistency with more milk if needed.
- Cook macaroni: Cook macaroni in boiling water until 75% done. Drain, reserving some pasta water.
- Combine sauce and pasta: Mix the cooked macaroni into the béchamel sauce, adding a bit of pasta water to adjust consistency.
- Add cheeses: Gradually add grated French Gruyère, Red Leicester, and Parmesan to the sauce. Adjust the sauce consistency as needed.
- Prepare croutons and chicken skin: Toast chunks of bread in a pan with fat until golden. Bake chicken skin at 160°C until crispy. Break into pieces.
- Final touches: Mix in torn mozzarella into the mac and cheese. Top with croutons and chicken skin. Serve immediately.
- Bake: Transfer mac and cheese into a baking dish, top with additional cheese if desired, and bake under a preheated grill until bubbly and golden.
