Deluxe Mac & Cheese
A recipe shared by: Marie-Chantale Pelletier
I was looking to create a guilt-free mac and cheese! That’s why I added cauliflower and, most importantly, cheeses and cured meats from my region. When I create recipes, I search for several inspiring recipes online and then make my own composition. I don’t remember where the chef added salted herbs, but I wanted to try it, and wow! What a flavor it adds!!!!
Preparation
20 min.
Total Cooking Time
25 to 30 min.
Servings
4 to 6
Ingredients
- 300g macaroni or mezzi rigatoni
- 500g cauliflower, steamed for 5 to 8 minutes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 ½ cups amber ale (La Gros Mollet from Micro du Lac or similar)
- 1 tbsp salted herbs from Bas-du-Fleuve
- 600g cheese (200g sharp cheddar, 200g Swiss, 200g Parmesan, all grated, preferably from Perron or St-Laurent cheese factory)
- 275g mascarpone cheese
- 10 thin slices bacon, cooked and cut into pieces
- 1 ½ cups lukewarm milk
- 1 tbsp cornstarch, diluted in 75 ml cold water
- 1 tbsp fresh thyme leaves
- Pepper to taste
- Paprika to taste
Preparation
1. Prepare the pasta and cauliflower:
-
- Boil salted water in a large pot to cook the pasta until al dente. Drain, rinse under cold water to stop cooking, then set aside.
- Steam the cauliflower for 5 to 8 minutes until tender but still crisp. Set aside.
2. Prepare the cheese sauce:
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- In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
- Pour in the beer and stir in the salted herbs. Simmer for 10 minutes to allow the alcohol to evaporate and flavors to concentrate.
- Gradually add the cheddar, half of the Swiss cheese, and half of the Parmesan, stirring constantly over medium heat until the cheeses are melted and well incorporated.
3. Combine the ingredients:
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- Add the pasta and cauliflower to the cheese sauce. Pour in the lukewarm milk and the diluted cornstarch mixture, then stir well to ensure a homogeneous consistency.
- Increase the heat slightly and add the thyme, mascarpone, and prepared bacon. Season with pepper to taste. Continue mixing until everything is hot and creamy.
4. Bake in the oven:
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- Transfer the mixture to a large oven-safe dish. Sprinkle evenly with the remaining Swiss cheese and Parmesan to create a gratin layer.
- Preheat your oven to 425°F (220°C) and bake until the surface is golden brown and crispy, about 15 to 20 minutes.
5. Finishing and serving:
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- Let the dish rest for a few minutes after removing it from the oven before serving. Lightly sprinkle with paprika to add a touch of color and flavor.
Tips
- For the beer: Amber ale adds a unique depth of flavor, but make sure the alcohol has evaporated to avoid bitterness.
- For the cheese: Grate the cheese yourself for better melting and a creamier texture.
- For the bacon: For a crispier texture, you can broil the bacon for a few minutes before cutting it into pieces.
