Custardy Mac’n’Cheese

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Serves: 4

For: ~300g dry macaroni

Ingredients

  • Macaroni pasta 300g (dry)

  • Whole milk 240mL

  • Cream 240mL or crème fraîche/kefir cream 240g

  • Egg yolks 3 large (≈54–60g) or whole eggs 2 (≈100g without shell)

  • Cheddar or Gruyère, grated 200–250g

  • Parmesan, finely grated 20–30g

  • Butter 30g (2 tbsp)

  • Dijon mustard 5g (1 tsp) or mustard powder 1g (½ tsp) — optional

  • Fine sea salt 3–5g (½–¾ tsp), to taste

  • White pepper 0.5g (¼ tsp), to taste

  • Freshly grated nutmeg 0.25g (pinch)

Optional WAP-ish booster

  • Powdered gelatin 3g (1 tsp), bloomed in water 15g (1 tbsp)

Method

  1. Cook pasta: Boil the macaroni in well-salted water until just shy of al dente. Drain and keep hot.

  2. Heat dairy: In a saucepan, combine milk, cream (or crème fraîche/kefir cream), butter, and mustard (if using). Warm over medium heat until steaming, not boiling.

  3. Temper the eggs: In a bowl, whisk the yolks (or whole eggs). Slowly pour in about 120mL hot dairy while whisking constantly.

  4. Thicken the custard: Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly with a spatula, until it lightly coats the back of a spoon (about 78–80 °C). Do not boil.

    • If using gelatin: Stir the bloomed gelatin into the hot custard until dissolved.

  5. Add cheese & season: Off the heat, add the grated cheddar/Gruyère by handfuls, whisking until smooth after each addition. Stir in the Parmesan. Season with salt, white pepper, and a pinch of nutmeg.

  6. Combine: Toss immediately with the hot macaroni until glossy and well coated.

  7. Optional gratin finish: Transfer to a baking dish, top with a little extra cheese, and bake 10 min at 200 °C until lightly golden. Serve hot.

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