THE RECIPE >
BBQ sides for potluck's, quick heat and eats for guests... good old baked macaroni and cheese is one recipe I've long kept dear. Over the years I've tinkered with the main recipe finally settling on a fusion between a classic cheesy Béchamel sauce and a golden egg custard forming the base. Add in a traditional baking method not often seen nowadays and a few exotic flavors—the result has been addictive, highly requested and quickly gobbled up. Which is why I love making and serving this in little single serve ramekins for ease of doling out with one being more than enough.
The key change recently has been treating our carb filled friend mac & cheese the way you would a decadent custard or corn pudding (that's a recipe for another time!) by treating it too a water bath. A hot, boiling water bath which makes it difficult to load this baby into the oven. Please, please be careful of sloshing hot water. The extra steps and ingredient dense recipe is worth it though and so is that little drizzle of oil at the very end. Someone near and dear shared her truffle speckled mac & cheese with me from a little place in the city and I've been hooked ever since. That bit of earthiness, the bubbling creamy cheese flowing through soft noodles, a buttery crumb crunch. Come on, let's do this:
Macaroni & Cheese Custard
This baked mac & cheese keeps its creaminess thanks to a fusion between a classic cheesy Bachamel based sauce and an egg containing custard along with a water bath during baking. This recipe allows for easy freezing for heating & eating later or as a quick nosh for guests.
- 1 cup Elbow macaroni pasta
- 1 small Onion minced
- 1 & 1/4 cups Scalded milk
- 1/4 cup Sour cream
- 1 Tablespoon White wine
- 1/4 cup Butter or margarine
- 1/4 cup Flour
- 1 Egg
- 1/2 teaspoon Salt
- 1/2 teaspoon Tumeric powder
- 1/4 teaspoon dry Mustard powder
- 1 cup Cheddar cheese grated
- 1/4 cup Pepper Jack cheese grated
- 1/2 cup Ritz buttery crackers crushed
- Drizzle of Truffle oil (optional)
- 4 Tablespoons Parmesan cheese (reserving 2 Tablespoons)
Preheat oven to 400 °F and bring water to a boil. Reserve 1/4 cup of milk from the above recipe and 2 Tablespoons Parmesan cheese for the end of prep.In a heavy sauce pot combine flour and butter over medium heat. Stir until butter has melted and a thick roux has formed and the mixture has slightly browned. Using a whisk continuously stir while slowly adding 1 cup of hot milk. Turn up heat, add minced onion and white wine. Bring to a boil, cooking for about 7 to 10 minutes.Add grated cheeses, sour cream and seasonings, stirring constantly until everything is smooth and fully melted. Do not allow to boil.Pasta should be boiled until al dente. Drain but do not rinse with water.Pour pasta into a buttered baking dish or ramekins.Remove cheese sauce from heat. Beat an egg in your reserved milk and while continuously whisking add mixture to cheese sauce.Pour sauce over pasta noodles and stir to coat. Push noodles down so they are submerged under sauce.Combine Parmesan cheese and crushed crackers together, sprinkling on top of macaroni and cheese.Fill a baking dish with hot water and set macaroni and cheese casserole or ramekins inside. Carefully transfer to your preheated oven to bake for 30 minutes.Carefully remove from oven, let water cool and let baked macaroni and cheese set up for 5 minutes.Drizzle with truffle oil and enjoy!
DetailsPrep time: Cook time: Total time: Yield: 4 Servings
Image: mam for Gave That