World Mac 'N' Cheese Day: 20-Min Recipe

On World Mac 'N' Cheese Day, a sumptuous recipe, using tiny mushrooms, by MasterChef Australia Season 3 guest judge, Marco Pierre White, is a delicious special.

Ingredients

• 500 gm uncooked macaroni
• 30 gm flour
• 30 gm butter

Ingredients, continued

• 500 ml cream
• 250 gm cheddar, finely grated
• 3 tbsp clarified butter or ghee

Ingredients, continued

• 500 ml cold milk
• 45 baby king brown mushrooms, sliced finely (please see last slide, Tips)
• 1 large pod garlic, mashed to a paste

Ingredients, continued

• 1 tsp salt + extra to add to the water in which the macaroni is boiled
• 1 tsp black pepper powder
• 50 gm Parmesan cheese, finely grated
• 1 shallot, ground to a paste

Method

• Bring 5 litres salted water to a boil over high heat in a large saucepan.
  Add the macaroni and cook until almost al dente, cooked firm.
  Drain and keep aside.

Method, continued

• Meanwhile, melt butter in large saucepan over medium heat.
  Add the flour and whisk for 3-4 minutes to make a roux (thick paste).
  Gradually add the cold milk, whisking all the while, allowing the mixture to come to a boil.

Method, continued

• Add the cream, cheddar cheese and stir to combine.
• Now add the cooked pasta to the cheese sauce.
  Season with the salt, pepper.
• Keep warm.

Method, continued

• Melt the clarified butter in a frying pan over medium heat, along with the shallot, garlic and fry until fragrant.
  Add the mushrooms and fry until just cooked or golden.

Method, continued

• Take off heat and stir the mushroom mixture into the macaroni mixture along with the grated parmesan.
  Serve very warm.

Tips
This recipe calls for baby king brown mushrooms. A mix of button mushrooms and dried oyster mushrooms, pre-soaked, is a good substitution.
Instead of clarified butter, which is not readily available, use ghee.
Consider garnishing also with chopped spring onion greens, parsley, chopped fried sausages, a dash paprika and/or a little truffle oil.
Recipe courtesy MasterChef Australia