Macaroni and cheese

Macaroni and Cheese

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Cheese Sauce:
White Wine
Organic Chicken Stock
Parmesan Rind
Grated Parmesan Cheese
Gruyere Cheese
Toma Cheese
Corn Starch
Organic Cream Cheese
Sea Salt
Black Pepper

Cooked Pasta
( Macaroni or other types)

 


1-1/4 cup
1-1/4 cup
3 pieces
1/2 cup
1/3 cup
1/3 cup
1 tsp
1/2 cup
1 tsp
1 tsp


3-1/2 cups

 
  1. In a small sauce pan, simmer the white wine until liquid has been reduced by half.
  2. Add the organic chicken stock to the reduced white wine and return to a slight boil. Turn the heat off.
  3. Add the Parmesan cheese rinds, cover top of sauce pan with plastic wrap and let infuse (30 minutes).
  4. While infusing, separately, mix the grated Gruyere and Toma cheeses with cornstarch.
  5. Strain the chicken stock of Parmesan rind into another sauce pan.
  6. Reheat liquid and at 120 F, start adding the cheeses pre-mixed with the cornstarch. Note: Do not add cheeses at a high temperature!
  7. Then add the cream cheese, salt and pepper. Strain this mixture into a separate bowl. Set aside.
  8. In a medium pot, boil water for pasta. Cook pasta until an al dente texture is achieved.
  9. Add the cooked macaroni pasta with some of its cooking water into the strained cheese sauce mixture. Incorporate well.
  10. Pour cooked macaroni pasta mixed with the cheese sauce into the Silpat® Entremet.
    and sprinkle grated Parmesan cheese evenly all over the preparation.
  11. Bake at 550 F for about 15 minutes on the highest rack of the oven to caramelize the cheese. Can be served as a main or side dish.

    Preparation Notes:
    Parmesan Cheese rind can be found in most cheese shops and local groceries.

 

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Small sauce pan (2)
  • Medium pot
  • Strainer, colander
  • Kitchen thermometer
  • Fork
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board

 

   
 

folding

 

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