Massimo Bottura’s Mac and Cheese

  • Steps
  • Ingredients


  1. Preheat the oven to 200°C.
  2. For the Parmigiano Reggiano Broth, combine parmigiano reggiano and warm water in a medium saucepan over high heat and warm to 80°C.
  3. Place the saucepan in the fridge for 1 hour and allow the protein to settle.
  4. Carefully pour the liquid into a medium saucepan, leaving the protein/solids behind.
  5. Bring the broth to the boil over high heat and season with salt.
  6. Add the pasta, stir, cover with a lid and bring back to the boil. Remove the lid and cook pasta until al dente.
  7. 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.
  8. For the Parmigiano Reggiano Cream, place cream in a medium saucepan and bring to the boil.
  9. In three batches, add the parmigiano reggiano and and whisk through to melt.
  10. 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.
  11. Grease a ceramic pie dish (at least 8 cup capacity) with extra butter.
  12. Transfer one third of the pasta to the ceramic dish and spread evenly.
  13. Break the cream cheese and 20g of the pecorino into small pieces and scatter over the pasta. Finely grate 20g of the pecorino over.
  14. Place another third of the pasta on top. Break the gorgonzola into small pieces and scatter over the pasta.
  15. Place remaining pasta on top. Scatter diced tallegio over the pasta.
  16. Use your fingertips to crumble the truffle into small pieces and scatter them over the pasta.
  17. Spoon 1/4 cup of the reserved Parmigiano Reggiano Cream over the pasta.
  18. Finely grate the remaining 40g pecorino over the pasta.
  19. Break the butter into small pieces and scatter over the pasta.
  20. Finely grate the parmigiano reggiano over the pasta.
  21. 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.
  22. Serve with a little balsamic vinegar on the side if you’d like.

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