Ep. 43 | AI Generates Michelin Star Worthy Mac & Cheese Recipe Pt. 2

Ingredients:

Mac and Cheese

• Pasta: 450g (1 lb) elbow macaroni or medium shells
• Butter: 85g (6 tablespoons), unsalted
• Flour: 45g (3 tablespoons), all-purpose
• Garlic: 2 cloves, minced
• 2% Milk: 720ml (3 cups), room temperature
• Heavy Cream: 240ml (1 cup), room temperature
• Smoked Gouda: 100g, shredded (approx. 1 cup)
• Mozzarella: 280g, shredded (2 ¼ cups, divided)
• Mild Cheddar: 112g, shredded (1 cup)
• Gruyere: 56g, shredded (½ cup)
• Salt: 1 teaspoon, finely ground sea salt
• Black Pepper: 1 teaspoon
• Smoked Paprika: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Ground Yellow Mustard: ¼ teaspoon (or 1 teaspoon Dijon mustard)
• Nutmeg: ⅛ teaspoon, freshly grated
• Fresh Thyme: 1 teaspoon, finely chopped

Breadcrumb Topping

• Breadcrumbs: 240ml (2 cups), homemade or store-bought
• Butter: 56g (4 tablespoons), melted
• Dried Parsley: 1 teaspoon
• Garlic Powder: ½ teaspoon
• Smoked Paprika: ¼ teaspoon
• Fresh Thyme: 1 teaspoon, finely chopped

Instructions:

1. Preparation:

   • Preheat the oven to 190°C (375°F).
   • Grease a 23x33 cm (9x13 inch) baking dish with butter.

2. Cook Pasta:

   • Bring a large pot of water to a boil. Add a generous amount of salt.
   • Cook the pasta according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.
     
     

3. Make Cheese Sauce:

   • In a large Dutch oven or deep skillet over medium-high heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 2 minutes until the mixture is smooth and bubbling.
   • Add the minced garlic and cook until fragrant, about 1 minute.
   • Gradually whisk in the 2% milk and heavy cream. Continue to whisk until the mixture thickens, about 3-4 minutes.
   • Reduce the heat to low and add the smoked gouda, 2 cups of mozzarella, mild cheddar, and Gruyere. Stir until the cheese is completely melted and the sauce is smooth, about 4-5 minutes.
   • Season the sauce with salt, black pepper, smoked paprika, garlic powder, nutmeg, and Dijon mustard (or ground yellow mustard). Add the fresh thyme.

4. Combine Pasta and Sauce:

   • Add the cooked pasta to the cheese sauce and stir until well coated.

5. Prepare Breadcrumb Topping:

   • In a small bowl, combine the melted butter, breadcrumbs, dried parsley, garlic powder, smoked paprika, and fresh thyme. Mix until the breadcrumbs are evenly coated.

6. Assemble and Bake:

   • Pour the macaroni and cheese mixture into the prepared baking dish.
   • Sprinkle the remaining ¼ cup of shredded mozzarella on top.
   • Evenly spread the breadcrumb mixture over the top.
   • Sprinkle paprika over the top.
   • Bake on the center rack for 25-30 minutes, until the top is golden brown and the sides are bubbling.

7. Serve:

   • Let the mac and cheese cool for 10 minutes before serving to allow the cheese sauce to set