Mac 'n' cheese in sticky sauce
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 24
Calories 319, total fat 21 G., saturated fats 11 G., proteins 11 G., carbohydrates 23 G., fiber 1 G., cholesterol 78 mg, sodium 332 mg, sugar 3 G.
Serving size: 1 of 24
Calories 319, total fat 21 G., saturated fats 11 G., proteins 11 G., carbohydrates 23 G., fiber 1 G., cholesterol 78 mg, sodium 332 mg, sugar 3 G.
The more cheese in a cheese sauce, the more gooey and velvety it will be, as is the case with this mac 'n' cheese recipe. The sauce is made with unsweetened condensed milk and heavy cream, with plenty of extra-sharp cheddar and regular processed cheese. The flavor is incredibly cheesy with a piquant hint of cayenne pepper. Stir the cooked pasta into the hot sauce and serve immediately, but for the ultimate in flavor, top the mac 'n' cheese with crushed potato chips and bake. The super-crisp topping paired with the creamy cheese sauce will leave no one indifferent!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g cavatappi pasta (e.g. De Cecco)
- 4 tablespoons unsalted butter
- 3 tbsp. premium flour
- 1.5 cups heavy cream, warmed
- 1 cup unsweetened condensed milk
- 1/4 tsp cayenne pepper
- 3 large egg yolks
- 450 g extra sharp cheddar, grated
- 220 g processed cheese, cut into 1 cm cubes.
- 1 package (220 g) ribbed potato chips, lightly crushed
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Recipes with similar ingredients: cavatappi pasta, butter, premium flour, cream, concentrated milk, ground cayenne pepper, eggs, cheddar cheese, processed cheese, chips
Cooking the dish according to the recipe:
- Cook the pasta according to package directions until al dente, then rinse with cold water in a colander. Set aside. Preheat oven to 190°C.
- In a 4-quart (1.5-liter) saucepan, melt the butter over low heat, then add the flour, stirring until the mixture thickens. Add the cream, unsweetened condensed milk, cayenne pepper, and a pinch of salt and black pepper. Stir until the sauce thickens and coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
- In a small bowl, whisk the egg yolks with a couple of tablespoons of the white sauce to temper them. Add the tempered yolks back to the white sauce, whisking constantly. Then add the cheddar cheese, followed by the cream cheese, stirring until completely melted. If the cheese isn't completely melted, return the pan to the stove and stir over low heat until the sauce is smooth. Gently stir the macaroni and cheese until evenly coated. The mac and cheese can be served now if you don't want to bake it.
- Place the mac 'n' cheese in a 22 x 32 cm baking dish. Sprinkle with crushed chips and cheese and bake until golden brown, 20-30 minutes. If you're bringing the mac 'n' cheese to a picnic, cover the dish and bake it right there, over the fire!
Author of the recipe - Gesine Bullock-Prado is an American pastry chef, television personality, author, attorney, and former film industry executive.
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