This isn’t finished, probably won’t ever be finished, but here is a version of Mac & Cheese that I like, that other people have tasted and enjoyed. It is according to my notes, attempt no. 131 at making Fred Smith’s (from his days at Ad Cod), Mac & Cheese.
600g macaroni raw weight
70g plain flour
6g English mustard powder
1g smoked paprika
500g whole milk
260g strong cheese grated (something nice and old)
40g cider vinegar
30g frenchs mustard
3 egg yolks
50g butter to finish
Sea salt and black pepper to finish
Breadcrumbs and cheese to finish
100ml cream also to finish
Cook the macaroni in boiling salted water for one minute less than the pack instructions, drain and refresh in cold running water. Warm the milk over a medium heat stirring occasionally until it’s almost unomfortable to dip a finger in.
Melt the butter in a large pan on a medium heat. In a small bowl mix the flour, mustard powder, turmeric, paprika & salt. Add this to the butter and stir until it’s well combined and starts to sizzle. let this mixture cook for about 5 minutes, stiring constantly.
Gradually add the warm milk, stiring all the time. Once all the milk is added keep stiring until the sauce comes close to boiling and gets very thick. Add the cream and cheese and stir until the cheese has melted. Take the sauce off the heat and stir in the vinegar, French’s mustard and the marscapone. When the marscapone has dissolved into the sauce, fold in the remaining butter and egg yolks. Transfer the sauce to a clean pan or bowl, lay a piece of cling film over the surface of the sauce and leave to cool.
When you’re ready to build the Mac & cheese, mix the part cooked macaroni into the cheese sauce and pour into a suitably large oven dish. Sprinkle over breadcrumbs (preferably toasted sourdough crumbs) and cheese and the remaining 100ml cream. Season with salt and pepper and bake in the oven on 180 degrees for 22 mins. Rotate the dish if it’s browning unevenly and drop the oven temprature buy 20 degrees if it’s colouring too quickly.