Food porn; perfect cheese sauce

[Gob]

Saw this on TV last night, will be making it tomorrow night. (Working tonight.)

[Gob]

Oh dear god! Hen cooked this last night!!

We're going to have to be exceedingly careful with that recipe, it could get highly addictive. Best mac cheese ever. Nothing like any mac cheese I have ever had before.

Serves 4

Prep 10 mins
Cook 45 mins

Ingredients

200g macaroni
½ tsp salt
15ml truffle oil
300ml dry white wine
300ml brown chicken stock, infused for 20 minutes with Berkswell cheese rind, keep warm
80g Spenwood cheese, finely grated
10g cornflour
80g soft cream cheese
Black pepper
15g goat’s cheese, diced
Berkswell cheese, for gratinating

Method

Preheat the grill. Place 400ml of water, the pasta and the salt in a pan over medium-high heat. Cook until the pasta is done and all of the water has disappeared. Toss the pasta with the truffle oil.

In a small saucepan, reduce the white wine over a high heat to 30ml. Add the warm chicken stock to the reduced wine. Mix the grated cheese with the cornflour and add to the pan. Stir until the cheese has been incorporated into the sauce, then add the pasta.

Cook over a medium heat until the pasta is warmed through, then stir in the cream cheese. Season with freshly ground black pepper.

Place in a hollowed-out cheese rind, sprinkle with diced goat’s cheese and add more macaroni on top. Alternatively, half fill an ovenproof baking dish with the pasta, sprinkle with diced goat’s cheese and add the remaining macaroni on top.

Sprinkle some more cheese on top and place under the grill to melt and gratinate the cheese. Serve immediately.

[MajGenl.Meade]

Where do I get a diced goat?

[The Hen]

Oh .... My .... God.

That was incredible.

Hoorah for left overs,

[Guinevere]

Hen, did you use chicken stock or veg stock, given your meatless hubby?

My mom makes amazing mac n cheese but adding the truffle oil to the pasta is genius. Yummmmmmm.

[Gob]

Gourmet Plus Range

Gourmet Plus Liquid Stock

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Available in Beef, Chicken Style and Vegetable flavours.

[Guinevere]

Chicken and stock that has no animal products? Seriously, what *is* in it?

I made my own vegetable stock last month, it was so so so good!

[Gob]

Ingredients: sea salt, rice flour, hydrogenated vegetable oil, sugar, yeast extract, natural vegetable flavours, dehydrated onion, garlic and celery powders, natural colour (caramel), parsley.

We make our own stocks usually, but tried to be as close to the recipe on Heston's stuff as we can. The other deviation from this recipe was we had to try to find "equivalent" cheese, as he uses cheeses from small UK producers which are not available here.

[Guinevere]

Sure -- and really the general type of cheese is usually close enough. Mom makes hers with a sharp cheddar, some blue, some parmesan, and usually a goat or cream cheese, sometimes whatever else might be around. I'm going to hand her the truffle oil next time she makes it at my house.

Done all by feel -- don't ask her to write it down!

[Gob]

We have the problem that Hen is allergic to goats cheese/milk, spectacularly so.