Macaroni cheese (TM)

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Macaroni cheese (TM)
Macaroni cheese (TM)
Servings:3-4
Calories per serving:1461
Ready in:2 hours (plus cooling time)
Prep. time:30 minutes (plus cooling time)
Cook time:1 hour, 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd June 2015

This recipe is for a delicious macaroni cheese made in a Thermomix. It is more time consuming than most, but is well worth the effort and the first two stages can be made in advance.

Ingredients

For the cheese topping

For the macaroni

For the cheese sauce

Mise en place

  • Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. Put the cheese into the bowl 5 seconds / Speed 5
  2. Remove from the bowl and divide into 100g and 20g. Reserve.
  3. Add the water to the bowl with the sodium citrate 2 minutes 30 seconds / 98° C / Speed 2
  4. Add the cheese, a little at a time 3-4 minutes / 98° C / Speed 2. Make sure that each addition of cheese is melted and smooth before adding the next.
  5. Add the tapioca flour, a third at a time 5 minutes / 98° C / Speed 2.
  6. Empty onto a sheet of Bake-O-Glide or silicone mat whilst still warm.
  7. Soread out the mixture until thin and even.
  8. Place the sheet onto a baking tray and bake until completely dry and golden brown for about 25-40 minutes.
  9. Allow to cool and break into pieces.
  10. Place in the bowl and blitz 10 Seconds / Speed 10 (or use a spice grinder)
  11. Add the remaining cheese and the panko and mix 6 Seconds / Speed 3
  12. Refigerate in an airtight container until needed.
  13. The cheese topping will keep for 2-3 days.

For the macaroni

  1. Chill a metal baking sheet in the freezer for a minimum of 30 minutes.
  2. Boil the water in the TM jug and add salt 11 minutes / 98°C / Speed 2 then add pasta.
  3. Cook 3 minutes / 98°C / Speed Spoon / Reverse Blade, turning down to 90°C if it bubbles up onto TM lid.
  4. Drain (do not rinse) and spread on the baking sheet in a single layer.
  5. Leave the pasta to cool for 5 minutes, then transfer to a bowl.
  6. Lightly dress in the oil, cover and refrigerate until ready for use.

For the cheese sauce

  1. In a dry bowl, grate the hard cheese 7 seconds / Speed 5.
  2. Remove and reserve.
  3. Put the milk and sodium citrate into the bowl 3 minutes 30 seconds / 98° C / Speed 2.
  4. Keeping the same speed and temperature, gradually add the hard and cream cheeses and mix until they have melted and the mixture is smooth - about 4 minutes.
  5. Leave to cool very slighty.

To assemble and bake

  1. Pre-heat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
  2. Mix the cheese sauce with the pasta and tip into a casserole dish.
  3. Sprinkle the cheese crumble mixture over the top.
  4. Bake for about 15 minutes covered then remove the lid and bake for a further 10 minutes or until the top is golden brown.
  5. Serve whilst still hot.

Serving suggestions

This is very filling, so best served with just salad.

Recipe source

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