Curtis Stone’s Best-Ever Mac and Cheese: Tips, Tricks, and an Unexpected Ingredient
Curtis Stone, the renowned Australian chef known for his vibrant culinary style, has shared his secrets for creating the ultimate comfort dish: mac and cheese. In a delightful video posted on the Coles Instagram account, Stone reveals not just a recipe, but a series of clever tricks that can elevate this beloved classic to extraordinary heights.
The Unexpected Star Ingredient
While mac and cheese often relies on traditional varieties like cheddar, Stone’s recipe takes a bold turn with the inclusion of blue cheese. This twist may raise some eyebrows among purists, but according to Stone, it’s what gives the dish “a real punch.” He advocates for a mix of three cheeses: aged cheddar, Colby, and creamy blue cheese. The blue cheese, in particular, adds depth and complexity, transforming a simple dish into a gourmet experience.
Preparing the Baking Dish
Before diving into the cheese blend, Stone emphasizes the importance of preparing your baking dish carefully. This often-overlooked step not only helps prevent sticking but enhances flavor as well. He begins by coating a large baking dish with melted butter.
To impart a subtle garlic flavor without overwhelming the palate, he takes a halved clove of garlic, sticks it onto a fork, and rubs it against the greased dish. This method infuses just a hint of garlic essence throughout the dish. To finish, Stone suggests sprinkling grated parmesan on the bottom of the dish, allowing it to adhere to the butter, which provides a delicious base for the mac and cheese.
Mastering the Bechamel
One of the trickiest elements of making mac and cheese is preparing the bechamel sauce using a roux (a mixture of butter and flour). Stone advises caution while adding milk and cream to this mixture. “It’s important that you don’t just dump all that milk in,” he notes. Instead, he recommends slowly incorporating small amounts until the sauce thickens beautifully. This method ensures a creamy texture that clings to the pasta.
Cooking the Pasta
A common mistake when preparing mac and cheese is overcooking the pasta. Stone insists on boiling the pasta until it’s softened but still al dente. “It’s going to keep cooking once you pop it into the oven,” he explains. This method prevents mushy pasta and keeps the final dish beautifully textured.
Achieving the Perfect Crunchy Top
Stone’s quest for the perfect mac and cheese includes achieving that coveted golden, crunchy topping. He recommends two techniques to accomplish this:
- Oven Positioning: Place the oven rack in its highest position and preheat to a minimum of 230°C (450°F). This ensures the mac and cheese cooks evenly and develops a beautiful crust.
- Topping Mixture: For the finishing touch, Stone combines panko breadcrumbs, melted butter, and more parmesan cheese, sprinkling this mixture over the mac and cheese just before it heads into the oven. This topping technique creates a delightful contrast to the creaminess underneath.
The Final Dish
While baking, Stone advises watching for visual cues to determine when the mac and cheese is ready. It should appear “golden brown and crunchy on top, bubbling and fantastic on the sides.” This only adds to the dish’s delicious appeal, ensuring it is as enjoyable to look at as it is to taste.
Curtis Stone’s Best-Ever Mac and Cheese Recipe
For those eager to replicate Stone’s culinary marvel, here’s a breakdown of the ingredients and steps involved:
Ingredients
- 80g salted butter, divided
- 1 clove garlic, halved
- 1 cup (80g) freshly grated parmesan cheese, divided
- 2/3 cup (50g) panko breadcrumbs
- 30g salted butter, melted
- 250g vintage cheddar, shredded
- 200g Colby, shredded
- 50g smooth blue cheese, crumbled
- 3 1/2 cups (875ml) full-cream milk
- 1 cup (250ml) thickened cream
- 1/4 cup (35g) plain flour
- 500g conchiglie (medium shells) or other tube-shaped pasta
Method
- Preheat the oven to 230°C (450°F) and position the rack at its highest level. Coat a 33x23x6cm baking dish with 20g butter, rubbing the garlic over the interior, then sprinkle with 1/3 cup parmesan cheese.
- In a medium bowl, mix panko, 1/3 cup parmesan, and the melted butter.
- In a saucepan, heat milk and cream until hot but not boiling. In a large pan, melt remaining butter and add flour, cooking for two minutes. Gradually whisk in the hot milk mixture until smooth, bringing it to a boil and letting it simmer for 10 minutes.
- Cook pasta in boiling salted water for 6 minutes until firm. Stir in remaining parmesan, cheddar, Colby, and blue cheese into the béchamel sauce, then add the pasta.
- Transfer to the prepared baking dish, top with the panko mixture, and bake for 10-15 minutes until golden and bubbly.
By following Curtis Stone’s masterful approach, anyone can elevate their mac and cheese from a simple weeknight meal to a spectacular comfort food centerpiece. Enjoy the journey of cooking and relish in the delightful, decadent results!