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2 November 2023

DOMINI KEMP'S BEST EVER MAC AND CHEESE

This delicious recipe comes from Domini Kemp's Thanksgiving recipe spread from the November 2023 issue of Food&Wine Magazine. Focused on recipes from the American holiday, this spread includes dry-brined turkey, sweet potatoes with maple syrup and pickled ginger, green beans with mushrooms and pecans, and this best ever mac and cheese that I've included below for you to try

500g macaroni
Olive oil
60g butter
60g flour
200ml white wine
1 tbsp wholegrain mustard
Salt and pepper
600g crème fraîche
4 garlic cloves, peeled and minced
250g Gruyère, grated
100g Emmental, grated
50g Parmesan, grated
260g bacon lardons
Pinch brown sugar
Crispy shallots or onions, to serve

Step 1. Preheat your oven to 180C. Cook the macaroni in boiling salted water until nearly cooked. Drain, rinse in cold water and then pour on a glug of olive oil and mix it through, which will stop the pasta sticking together. Set aside.

Step 2. In a non-stick saucepan, cook the butter and flour over a medium heat for a minute or so while stirring with a whisk. Cook the roux so that the flour cooks out and it starts to go a golden brown. Slowly add the wine, whisking continuously so that it forms a smooth, thick liquid which will look incredibly unappetising. Cook over a gentle heat, then add the mustard, season loads and add the crème fraîche and garlic. Cook for a few more minutes and taste.
Step 3. Heat up another knob of butter in a frying pan and fry the bacon until crisp, adding a pinch of sugar to help it caramelise. Drain on kitchen paper and chuck into the cream mixture.
Step 4. In a large bowl, mix the macaroni with the cream mixture and stir in the grated Gruyère and Emmental. Taste and adjust the seasoning. Butter a large gratin dish, spoon in the macaroni mix and top with the grated Parmesan. Cook for about 35 minutes in the oven until golden and bubbling on top – cover with foil if the top begins to brown too quickly. Remove from the oven, garnish with the crispy shallots and serve.

Recipe by Domini Kemp, photo by Dean Carroll

Serves 6 | Difficulty: Easy |

Time: More than an hour

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