Pasta and cheese is a timeless combination that has as many variations as there are countries that enjoy them but if you’re looking for a version that offers maximum comfort, look no further than mac and cheese.
It’s said to be of English origin but it is in the US that it found its firm footing as comfort fare. After all, it is warm and cheesy, offering spoonful after spoonful of pleasurable textures and umami flavour. It’s so well-loved in fact that in America’s south, few holidays would be complete without a heaping of this dish — testament to how accessible it is to be made by the home cook.
It’s said to be of English origin but it is in the US that it found its firm footing as comfort fare. After all, it is warm and cheesy, offering spoonful after spoonful of pleasurable textures and umami flavour. It’s so well-loved in fact that in America’s south, few holidays would be complete without a heaping of this dish — testament to how accessible it is to be made by the home cook.
The recipe provided here is from Yardbird Southern Table and Bar — a Miami restaurant that prides itself on its southern style comfort food. Not to be confused with modern izakaya Yardbird restaurant in Sheung Wan, it has opened locations in Las Vegas and Singapore, with one more in Beverly Hills that’s coming soon.
The restaurant prefers to use torchio pasta as it “works very well to scoop up and hold onto heavier sauces,” says John Kunkel. “The pasta also has small ridges, that hold on to the sauces.” He does, however add that homecooks can use any pasta but to try sticking to textured varieties that can similarly hold on to the cheesy gravy.
The restaurant prefers to use torchio pasta as it “works very well to scoop up and hold onto heavier sauces,” says John Kunkel. “The pasta also has small ridges, that hold on to the sauces.” He does, however add that homecooks can use any pasta but to try sticking to textured varieties that can similarly hold on to the cheesy gravy.
One tip? “The pasta should be fully cooked through to al dente,” says Kunkel. “However right before you add the pasta to the mornay, you want to flash it in boiling water for 45 seconds.” As always, use your gut feel to make sure that the pasta has some bite for it to hold up while being cooked in the mornay sauce.
Here’s the recipe.
Here’s the recipe.
Mac and cheese
170g torchio pasta
170g mornay sauce
1/4 shredded cheddar cheese
1/2 tsp toasted bread crumbs
1/8 tsp minced chives
Mornay Sauce
3 Tbsp Unsalted Butter
¼ cup Flour
2 cups Whole Milk
1/8 tsp Paprika
Hot Sauce to taste
Dijon Mustard to taste
Kosher Salt to taste
56g Cream Cheese
56g Shredded Parmesan
56g Shredded White Cheddar
56g Shredded Cheddar
Method
1. Cook pasta for 45 seconds until al dente and drain
2. Make the mornay sauce. Melt the butter in a small saucepan and add the flour, stirring constantly.
3. When the butter and flour is blended completely, add the milk, stirring rapidly. Continue stirring until the mixture is thickened.
4. Add in the four cheeses and stir over low heat until the cheese melts and remove from heat.
5. Add kosher salt, paprika, hot sauce and dijon mustard.
6. Toss pasta in mornay sauce over heat until coated well.
7. Sprinkle shredded cheddar cheese on top and place in broiler for 45 mins.
8. Sprinkle chives and breadcrumbs before serving.
170g torchio pasta
170g mornay sauce
1/4 shredded cheddar cheese
1/2 tsp toasted bread crumbs
1/8 tsp minced chives
Mornay Sauce
3 Tbsp Unsalted Butter
¼ cup Flour
2 cups Whole Milk
1/8 tsp Paprika
Hot Sauce to taste
Dijon Mustard to taste
Kosher Salt to taste
56g Cream Cheese
56g Shredded Parmesan
56g Shredded White Cheddar
56g Shredded Cheddar
Method
1. Cook pasta for 45 seconds until al dente and drain
2. Make the mornay sauce. Melt the butter in a small saucepan and add the flour, stirring constantly.
3. When the butter and flour is blended completely, add the milk, stirring rapidly. Continue stirring until the mixture is thickened.
4. Add in the four cheeses and stir over low heat until the cheese melts and remove from heat.
5. Add kosher salt, paprika, hot sauce and dijon mustard.
6. Toss pasta in mornay sauce over heat until coated well.
7. Sprinkle shredded cheddar cheese on top and place in broiler for 45 mins.
8. Sprinkle chives and breadcrumbs before serving.
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