From the Menu // No ordinary mac and cheese
Krystal King can’t get enough of the mac and cheese at Dillinger’s Bar and Brasserie in Wellington. ‘‘My workmates and I just love its mac and cheese. Surprisingly it’s not a main course meal, but should totally be!’’ We contacted the restaurant and it happily shared the recipe. Serves 5
Mac and cheese:
35g smoked beef fat (can be substituted with butter) 15g butter
60g plain flour
450ml full fat milk 200g grated tasty cheese 125g grated mozzarella 500g large macaroni shells
Cheese sauce:
250ml full fat milk 380g tasty cheese 12g sodium citrate Handful of chives Truffle oil
Cook pasta according to the packet instructions, keeping it al dente. To make the mac and cheese sauce, place milk on a low heat to warm it up.
In another pot, melt the beef fat and butter. Once it is hot and melted, add the plain flour and whisk the roux for about one minute. Slowly add the warm milk a bit at a time, whisking till the sauce is smooth and all the milk has been incorporated.
Whisk in the grated cheese gradually. Season with salt and cracked pepper to taste. Combine the sauce with the cooked macaroni.
Line a loaf tin with plastic wrap and spread the mac and cheese in. Pull the plastic wrap over the top to seal it.
Put a weight on top of the tin to weigh down the pasta. Leave to set overnight in the fridge.
To serve, prepare the cheese sauce by heating the milk and sodium citrate in a pot over a low heat, then whisk in the cheese. Slice the mac and cheese into slices and sear it on a hot plate to heat through. Pour the cheese sauce over the top and sprinkle with chives, a drizzle of truffle oil and a crack of black pepper.
Dillinger’s Bar & Brasserie, 155 Lambton Quay Midland Park, Te Aro, Wellington. Open Monday to Friday, 7am to late; Saturday, 9am to late; and Sunday, 9am to 5pm.
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