- EXCLUSIVE: Puck uses two kinds of cheese, cream and creme fraiche in his dish
- The indulgent dish requires some high quality ingredients but doesn't take long
- He finishes the meal with brioche breadcrumbs
By Imogen Blake For Mailonline
Published: | Updated:
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238 View commentsA celebrity chef has shared his foolproof recipe for the perfect macaroni cheese that takes just 10 minutes to bake in the oven - and it's very decadent.
Austrian-born Wolfgang Puck, who is based in the US and has more than 30 high-end restaurants around the world, uses two kinds of cheese, cream, creme fraiche and a bechamel sauce to make his indulgent version of the dish.
You'll need high quality ingredients for the feast, but Mr Puck, who will launch a three-day pop-up for his Chinois restaurant brand in Mayfair, London in June, says that his recipe shared exclusively with FEMAIL readers guarantees an utterly delicious meal.
Wolfgang Puck has shared this indulgent recipe for mac and cheese which tops the dish with brioche breadcrumbs
Wolfgang's recipe can feed up to 16 people and requires ingredients in vast quantities but you can adapt it if you don't need to feed a large crowd by reducing the amounts in proportion.
The indulgent recipe requires nearly 2kg of cheese, as well as creme fraiche, cream, butter, brioche and nearly 3kg of creamy white sauce, otherwise known as bechamel.
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While it should be eaten in moderation due to the high fat content, Mr Puck says that his recipe does make the perfect macaroni cheese dish.
Despite some of the ingredients being hard to source, once preparations are over, the dish itself takes just 10 to 12 minutes in the oven to bake.
Wolfgang Puck is a household name in the US and he has more than 30 restaurants in the UK
Wolfgang Puck's mac and cheese recipe
Serves 16
Ingredients:
3 boxes cavatappi pasta
1kg cheese mix (1/2 low moisture mozzarella, 1/2 aged cheddar)
2.75kg bechamel sauce (made from butter and flour)
800g crème fraiche
20g fleur de sel (salt that forms as a crust on the surface of seawater as it evaporates)
700g mozzarella
Dash of cream
For the assembly:
16 each parchments strips 18" X 2"
320g cheese mix
16 7" ceramic gratin dishes
Butter
Brioche bread
Method:
In a medium sauce pot slowly bring to a simmer the bechamel, crème fraiche, cream and fleur de sel.
Once up to simmer, remove from the stove and stir in the cheese mix to dissolve.
Cook pasta in a large pot to 'al dente' in salted water.
Once pasta is cooked, shock in ice water. Then drain thoroughly.
In a large mixing bowl add the pasta and cheese sauce together. At this point stir in the extra mozzarella.
Assembly:
Place the 7" ring-mold in the gratin dish.
Line the ring-mold with lightly buttered parchment (butter side in).
Pack 400g of the pasta mix into the mold.
Top with 20g of the cheese mix.
Finish by sprinkling 5g bread crumbs on top.
Remove ring mold without removing parchment.
Final cooking:
Place the room temperature pasta in a 380°F, low fan oven for 10-12 minutes. The inside should be very hot without the cheese sauce on the outside breaking.
Remove the parchment and serve.
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From June 27 to 29, Mr Puck will host an exclusive three-day Chinois pop-up atDorchester Collection’sMayfair hotel, 45 Park Lane.
And in July, Wolfgang's first restaurant in Europe, CUT at 45 Park Lane, London, will be launching its first ever American Afternoon Tea 'CUTcakes & Tea'.
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