Nothing beats this classic when it comes to them comfort vibes, and Mac & Cheese with a crumb on top, is something we can’t resist. Indigo Deli has a way of swaying us with their creations and their Mac & Cheese is no exception. #DSSCRecommends Mac & Cheese for them Monday Blues, Tuesday Hues, Wednesday Indulgences, and basically any day of the week.
Prep Time: 40 minutes
Caters To: Two gobblers
Challenge Level: Beginner
From The Pantry:
Béchamel –
- 1 litre milk
- 30 grams onion
- 3 cloves
- 1 bay leaf
- 40 grams butter
- 40 grams refined flour
Parmesan Crumb –
- 25 grams brioche crumb
- 5 grams parsley, chopped
- 10 grams parmesan cheese
- Salt & Pepper to taste
Pasta –
- 30 grams clarified butter
- 15 grams onion, chopped
- 20 ml chicken stock
- 30 grams white cheddar
- 100 grams macaroni, boiled
- Salt & Pepper to taste
Cook Away:
Béchamel –
- Make an onion cloute by studding the onion with bay leaf and cloves.
- In a pan and milk and heat. Add onion cloute and give it a boil.
- Remove from heat and keep aside to cool.
- In another pan, add butter and heat. Once melted, add flour and cook until the flour cooks through but doesn’t brown.
- Add milk to this roux while whisking continuously. Cook till the sauce thickens.
Parmesan Crumb –
- Grind together brioche, parsley, cheese together and season with salt & pepper.
Pasta –
- In a pan add clarified butter and sauté onions. Add chicken stock, a ladle of prepared béchamel sauce and whisk.
- Whisking continuously, add cheddar.
- Pour in macaroni to this prepared sauce and season with salt & pepper.
- Remove from heat and add the pasta in a ceramic baking dish.
- Top with parmesan crumb and bake until the crust is golden.
Sprinkle with an extra dash of olive oil and gorge!
If you aren’t in mood for a cooking sesh but still craving this cheesy indulgence, head over to Indigo Deli and enjoy their stellar Mac & Cheese.
Featured Image Courtesy: cookingclassy.com