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

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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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#cheese #pasta #sodiumcitrate #bakingsheet #panko #cheddar #fat #tapiocaflour #bake #crumble #refrigerate
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