In a previous post I’d given you the basics of a simple mac and cheese, but if you read that post then it probably seemed as if it was cut short, and it was, there’s all sorts of great ways to really get your mac and cheese up to it’s A Game. So here’s a couple of tips:
Before you mix the butter and the milk, in your pan with just the butter, throw in some minced garlic and or finely chopped shallots, soften but don’t caramelize them, then slowly add the milk.
Why not throw in some truffle oil for truffle mac and cheese.
Cheese-wise, I like to add some mascarpone with the cheddar and gruyere.
Last but not least, Lobster, cooked and out of the shell beforehand, gently folded in to the mix towards the end, right when the mac goes in.
And of course, breadcrumbs, while any will do Japanese panko is my personal favorite, then served in ramekin’s and baked for a just a few minutes til brown (350 oven temp).