How to Chef Makeover: Christian’s Macaroni and Cheese
Will this inspire your new bento?
Everyone has a customized version of Christian’s Macaroni and Cheese. Whether it is poured from a fast food box, completely homemade, or spread with breadcrumbs, or stirred on the stove, this dish is always related to our childhood memories.
For this classic fast-handed dish, we always can’t escape the fate of repeating the same recipe, perhaps because this is the best (or the only) macaroni dish you’ve ever tried, perhaps the simplest, fast and satisfying Dinner choice.
When “change” is associated with certain specific things such as politics, technology, pop culture, etc., maybe not everyone is happy to see it, but a favorite dish like macaroni and cheese can change no matter.
How much Wouldn’t it be too bad? We turned to Christian, one of the chefs of Kitchen Stories, to create and share his favorite macaroni and cheese recipe.
Let’s take a look at how he responds to this classic dish and his specific methods. Maybe you will get some inspiration for making macaroni from it.
Let’s see Christian vs. Macaroni and Cheese
Before I received this “make the best macaroni and cheese” challenge, macaroni was not a regular customer in my kitchen. But I have eaten many different versions of macaroni, so I know what I don’t like.
My humble opinion is that the soul of macaroni and cheese lies in the cheese sauce: if the taste of cheese is too pungent or rich, it will make the whole dish too bad.
I hope my macaroni and cheese won’t get tired after just a few spoonfuls. So I decided to use some smooth and creamy cheese sauce (some special seasonings are added to the sauce), add some red onions cooked in sherry, and add a bit of extra crunchy breadcrumbs.
Macaroni and cheese are often paired with orange cheddar cheese sauce. In my version, I will mix the classic cheddar cheese with my favorite Reblochon cheese.
I don’t want the flavor to become too prominent, and Rebroschen cheese can match these sauces perfectly-it is soft, mild, and full of nutty aromas. In some areas, Rebroschen cheese is not available, so you can also choose to use Gruyère, Taleggio, or Fontina cheese instead.
In addition to the new cheese pairing method, I will also add some fried onions, Worcestershire sauce, white wine, some smoked sweet pepper powder, and fresh nutmeg powder to make the white sauce stronger.
Red Onion with Breadcrumbs
To make the cheese sauce more smooth and creamy, I decided to make some quick sherry-stewed red onions. This is a little trick I learned while working in a high-end restaurant.
In my version, I would put the stewed red onions in a red onion cup when serving the plate (that is, hollow out the raw red onions so that the shells of the onions can be recessed into a cup shape).
Of course, you can also simply sprinkle a circle of stewed red onions on the dishes, and omit my step. But I like the appearance of the red onion “bowl”, which is a personal preference. This onion cup can also be slightly simmered with the remaining sherry and onions, but it is best to take them out before they soften.
As for the breadcrumbs, I will choose super crispy Japanese-style breadcrumbs and put them in a pan with butter, and bake them.
The breadcrumbs taste very good, but when used as a topping for macaroni and cheese, they are even more delicious.
Of course, if you like, you can also make homemade breadcrumbs from stale bread, but I think the light taste of Japanese-style breadcrumbs is unparalleled and can bring the ultimate pleasure, which is difficult to replicate with ordinary homemade breadcrumbs.
The recipe comes too!
Love or not, this is my macaroni and cheese, you are welcome, take the recipe!
Christian’s Macaroni and Cheese
“There are many variants of classic macaroni and cheese, but this recipe is my one. I wish you want it as a lot as I do! If it impresses you, clicks to bookmark my recipe carefully, or in the comments Write down your thoughts.”
30 minutes to prepare
0 minutes baking time
0 minutes standing time
- Number of people: 4
- 500 g Italian Pasta
- 150 g Rebroschen Cheese
- 180 g Shredded Cheddar Cheese
- 3 tbsp Unsalted Butter
- 250 ml Cream
- 200 ml Milk
- 4 tbsp White Wine
- ½ Onion
- 3 Shallots
- 1 tbsp Flour
- 200 ml Sherry
- 40 g Japanese Breadcrumbs
- 1 tsp Smoked Paprika Powder
- 01 tbsp Sugar
- 1 Bay Leaf
- 1 tbsp Spicy Soy Sauce
- Black Pepper
Chopping board knife saucepan (small) Rubber spatula saucepan (small) saucepan (large, with lid) saucepan (large, thick bottom) Eggbeater strainer spatula
Nutrition per serving
Protein 35 grams
Fat 61 g
Carbohydrates 54 grams
Cooking steps 1/4: How to Make Christian’s Macaroni and Cheese
- 3 shallots ½ onion
- Chopping board knife
Peel the onion cut the red onion in half, and save some of the outer skin of the onion to make an onion bowl. Finely chop the pink and white onions
Cooking step 2/4
- 1 tbsp sugar 200 ml sherry 1 bay leaf
- Saucepan (small) rubber spatula
Heat the small pot with sugar on high heat to make caramel. Once the sugar is slightly brown, add sherry, bay leaf, red onion bowl, and chopped red onion.
Turn to low heat and simmer until the liquid has evaporated. Turn the pot off the heat, and put the chopped red onion in the onion bowl. Put it aside and use it when you are waiting for the plate.
Cooking step 3/4
- 1½ tbsp unsalted butter 40 g Japanese breadcrumbs
- Saucepan (small) saucepan (large, with lid)
Melt some butter in a small pot, add Japanese-style breadcrumbs, stir fry and stir until the breadcrumbs are crispy and golden. Set aside for later use. Boil water in a large pot to prepare the pasta.
Cooking steps 4/4: How to Make Christian’s Macaroni and Cheese
- 500 g Italian macaroni 150 g Rebroschen cheese 180 g Cheddar cheese 1 ½ unsalted butter 1 tablespoon flour 4 tablespoons white wine 250 ml cream 200 ml milk 1 tablespoon hot soy sauce 1 teaspoon smoked sweet paprika nutmeg salt black pepper
- Saucepan (large, thick bottom), whisk, strainer, spatula
Fry the remaining butter in a large thick-bottomed pot, add diced white onions, and fry until transparent. Stir in flour and thicken, then use white wine, cream and milk. Simmer the sauce, about 5 minutes.
Then season with salt and black pepper, Worcestershire sauce, sweet pepper, and nutmeg.
At the same time, heat the pasta in the water, cook the macaroni according to the instructions on the package, then remove, put in a sieve to drain, and then immediately add it to the sauce with the cheese, stir to mix, and then use the onion bowl to serve. , Enjoy!