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Massimo Bottura’s Mac and Cheese
Recipe by Massimo Bottura
From Season 13, Massimo’s Mac ’N’ Cheese
- Steps
- Ingredients
Steps
- Preheat the oven to 200°C.
- For the Parmigiano Reggiano Broth, combine parmigiano reggiano and warm water in a medium saucepan over high heat and warm to 80°C.
- Place the saucepan in the fridge for 1 hour and allow the protein to settle.
- Carefully pour the liquid into a medium saucepan, leaving the protein/solids behind.
- Bring the broth to the boil over high heat and season with salt.
- Add the pasta, stir, cover with a lid and bring back to the boil. Remove the lid and cook pasta until al dente.
- Drain pasta from the broth through a colander, catching the broth in a large bowl and reserving for another use if liked. Set the pasta aside.
- For the Parmigiano Reggiano Cream, place cream in a medium saucepan and bring to the boil.
- In three batches, add the parmigiano reggiano and and whisk through to melt.
- For the Pasta, in a medium saucepan, combine cooked pasta and 2 cups of Parmigiano Reggiano Cream and fold through. Season with salt and pepper. Reserve remaining cream.
- Grease a ceramic pie dish (at least 8 cup capacity) with extra butter.
- Transfer one third of the pasta to the ceramic dish and spread evenly.
- Break the cream cheese and 20g of the pecorino into small pieces and scatter over the pasta. Finely grate 20g of the pecorino over.
- Place another third of the pasta on top. Break the gorgonzola into small pieces and scatter over the pasta.
- Place remaining pasta on top. Scatter diced tallegio over the pasta.
- Use your fingertips to crumble the truffle into small pieces and scatter them over the pasta.
- Spoon 1/4 cup of the reserved Parmigiano Reggiano Cream over the pasta.
- Finely grate the remaining 40g pecorino over the pasta.
- Break the butter into small pieces and scatter over the pasta.
- Finely grate the parmigiano reggiano over the pasta.
- Turn the grill setting on the oven and add quiche flan to the oven to cook for 12 minutes or until warmed through and golden brown on top.
- Serve with a little balsamic vinegar on the side if you’d like.
