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Mac & Cheese – Parmigiano Reggiano by Adam Handling
Is this not the finest Mac & Cheese? We, at the Luxury Restaurant Guide, think so. Here’s tips on how to make the ultimate Macaroni Cheese from the chef of the moment Adam Handling. Adam has various projects on the go right now, including his expanding Frog portfolio in Covent Garden and Hoxton and soon to open Adam Handling Chelsea at Belmond Cadogan Hotel.
Mac & Cheese – Parmigiano Reggiano – serves 8
Skill level 3 (1 simple to 5 being complex and challenging)
“Who doesn’t like the homely flavours of mac & cheese? I love playing with comfort-food dishes and just simply plating them up in an innovative way. In my restaurant, I use a whipped cream dispenser instead of piping my sauce, to create a deliciously light, aerated sauce.” Adam Handling
For the macaroni:
- 1 pack 30cm macaroni tubes
In a saucepan of boiling water, blanche the pasta until it’s al dente and refresh in cold water
For the truffle mornay:
- 50g butter
- 50g plain flour, sieved
- 120g whole milk
- 300g double cream
- 150g Gruyère
- 200g Parmesan – 30 month Parmigiano Reggiano
- 80g Dijon mustard
- 1 small truffle
- 6 egg yolks
In a heavy-based saucepan, melt the butter, sieve in the flour and cook to form a paste. Cook for three 3 minutes, until you have a white roux, known as a roux blanc. Next, in a separate saucepan gently warm the milk and cream. Add the cheeses to the roux blanc and cook out until dissolved.
Bring back the roux mixture by adding in the warmed milk and cream one ladle at a time, until the béchamel is made – when you have achieved a smooth, silky consistency. Remove from the heat and add the mustard, then season to taste. Pass through a fine sieve then add a grating of truffle and the egg yolks.
Store in a container, topped with a cartouche.
To assemble the macaroni:
Spray a silver metal ring with oil to prevent sticking. Cut the pasta just longer than the rings, and stand them end-up in the ring, working all around until is fully packed. Cut off the excess pasta at the top to make a neat finish.
Pipe (or use a whipped cream dispenser) the béchamel into the holes and the gaps of the pasta and allow to cool. Store in the fridge until needed.
Place the macaroni in the oven at 180˚C to warm through. Top with more cheese and melt. Warm up the sauce and place in a whipped cream dispenser. Pour all over the macaroni tubes in a bowl and garnish with plenty of grated parmesan and any other garnish you wish (image shows truffle shavings and pea shoots)
Alternatively, dine with the Luxury Restaurant Club at Frog by Adam in Covent Garden and get a complimentary aperitif for you and your dining party. Download the FREE Luxury Restaurant Guide app here.