Macaroni cheese (TM)
This recipe is for a delicious macaroni cheese made in a Thermomix. It is more time consuming than most, but is well worth the effort and the first two stages can be made in advance.
Macaroni cheese (TM) | |
---|---|
Servings: | 3-4 |
Calories per serving: | 1461 |
Ready in: | 2 hours (plus cooling time) |
Prep. time: | 30 minutes (plus cooling time) |
Cook time: | 1 hour, 30 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 23rd June 2015 |
Best recipe reviewLooks lovely Julia 4.6/5 Very fancy-pants! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the cheese topping
- 120g Cheddar and / or mature Swiss cheese, cut into chunks
- 30g water
- 1.25g sodium citrate
- 50g tapioca flour (starch)
- 50g panko
- For the macaroni
- 1.5kg water
- ½ teaspoons salt
- 200g macaroni or other short pasta tubes
- A little flavourless oil
- For the cheese sauce
- 270g mixed extra mature Cheddar and Parmesan, cut into chunks
- 185g full fat milk
- 13g sodium citrate
- 80g full fat cream cheese
Mise en place
- Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Put the cheese into the bowl 5 seconds / Speed 5
- Remove from the bowl and divide into 100g and 20g. Reserve.
- Add the water to the bowl with the sodium citrate 2 minutes 30 seconds / 98° C / Speed 2
- Add the cheese, a little at a time 3-4 minutes / 98° C / Speed 2. Make sure that each addition of cheese is melted and smooth before adding the next.
- Add the tapioca flour, a third at a time 5 minutes / 98° C / Speed 2.
- Empty onto a sheet of Bake-O-Glide or silicone mat whilst still warm.
- Soread out the mixture until thin and even.
- Place the sheet onto a baking tray and bake until completely dry and golden brown for about 25-40 minutes.
- Allow to cool and break into pieces.
- Place in the bowl and blitz 10 Seconds / Speed 10 (or use a spice grinder)
- Add the remaining cheese and the panko and mix 6 Seconds / Speed 3
- Refigerate in an airtight container until needed.
- The cheese topping will keep for 2-3 days.
For the macaroni
- Chill a metal baking sheet in the freezer for a minimum of 30 minutes.
- Boil the water in the TM jug and add salt 11 minutes / 98°C / Speed 2 then add pasta.
- Cook 3 minutes / 98°C / Speed Spoon / Reverse Blade, turning down to 90°C if it bubbles up onto TM lid.
- Drain (do not rinse) and spread on the baking sheet in a single layer.
- Leave the pasta to cool for 5 minutes, then transfer to a bowl.
- Lightly dress in the oil, cover and refrigerate until ready for use.
For the cheese sauce
- In a dry bowl, grate the hard cheese 7 seconds / Speed 5.
- Remove and reserve.
- Put the milk and sodium citrate into the bowl 3 minutes 30 seconds / 98° C / Speed 2.
- Keeping the same speed and temperature, gradually add the hard and cream cheeses and mix until they have melted and the mixture is smooth - about 4 minutes.
- Leave to cool very slighty.
To assemble and bake
- Pre-heat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
- Mix the cheese sauce with the pasta and tip into a casserole dish.
- Sprinkle the cheese crumble mixture over the top.
- Bake for about 15 minutes covered then remove the lid and bake for a further 10 minutes or until the top is golden brown.
- Serve whilst still hot.
Serving suggestions
This is very filling, so best served with just salad.
Recipe source
- Adapted and converted for Thermomix from a recipe in Modernist Cuisine at Home
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