Modernist Cuisine - Mac and Cheese (a bit technical :) )

[Beaver]

After a visti to Amf's house for BRILLIANT Sous Vide ribeye and a few reds we had a chat about modernist Cuisine.
Ive been itching to try at least one of the recipes and thought it would be easiest to start out simple.

MAC AND CHEESE was my choice and Amf was kind enough to supply me with sodium citrate and iota carrageenan (the 2 elements that help AWAY with corn flour for the bechemel which holds back the flavour of the cheese)

I altered the recipe slightly based on the cheeses avaliable to me

MODERNIST - MAC AND CHEESE

Modernist Cuisine - Mac and Cheese by Brett Robinson, on Flickr

INGREDIENTS
490 grams water, divided into 185 grams and 305
12 grams sodium citrate
1.3 grams iota carrageenan
2 grams salt
155 grams Gruyère
120 grams Flinders Island Aged Cheddar
100 grams macaroni

1. Grate Cheeses

2. Add the below to a pan and bring to a simmer constantly stiring

• 185 grams Water
• 12 grams sodium citrate
• 1.3 grams iota carrageenan
• 2 grams salt

3. add Cheese to simmering mix and stir untill cheese is melted and disolved (see pic 2,3)

4. Place cheese into fridge and allow to set (only takes a few minutes to cool)

5. add 305ml of water to pan with 100g of macaroni

6. allow to simmer until macaroni is aldente, leave water in pan (see pic 4)

7. add 160g of the cooled grated(you can cube it) cheese mix to the pan and stir untill cheese has melted

8. Serve immediately (see top pic)


Modernist Cuisine - Mac and Cheese by Brett Robinson, on Flickr

Modernist Cuisine - Mac and Cheese by Brett Robinson, on Flickr

Modernist Cuisine - Mac and Cheese by Brett Robinson, on Flickr

Modernist Cuisine - Mac and Cheese by Brett Robinson, on Flickr

end result, OM NOM NOM
you have enough cheese here for ~2-3 cooks of 2 serves.
dont stinge on the cheese!!

[barkonbutts]

that does look cheesy!! very nice!!