Culinary Hotline - 9 March 2022

Chef Clem solves your culinary conundrums! 



For the mac n cheese:

150g butter
150g flour
1 l milk
300g white Cheddar, grated
75g Parmesan grated, plus extra for topping
250ml cream
Sea salt and white pepper, to taste
1 tsp fresh nutmeg, grated
1 Tbsp canola oil
200g streaky smoked bacon, chopped
600g fresh penne or dried macaroni, cooked until al dente

For the cheese sauce: 

100g mature cheddar, grated
100g cheddar, grated
1 Tbsp corn flour
1 Cup milk


For the mac n cheese: 

Preheat the oven to 180°C.
Melt the butter in a saucepan over a medium heat, then stir in the flour using a whisk.
Whisk for 3 minutes to create a roux, ensuring that it’s smooth.
Add 1 cup of milk at a time to the roux to ensure that its temperature does not drop too quickly and form lumps. As the roux begins thickening, add the next cup of milk.
Once all the milk has been incorporated, start adding the Cheddar and Parmesan, a little at a time, to ensure that it melts evenly
Stir in the cream, season to taste, then add the nutmeg.
Heat the canola oil in a separate pan over a medium heat. Add the chopped bacon and fry until crisp.
Place the cooked pasta in a large greased ovenproof dish and pour over the cheese sauce. Top with the bacon and finish with a layer of freshly grated Parmesan.
Bake for 30 minutes and allow to cool slightly before serving.

For the cheese sauce:

In a mixing bowl combine the cheeses with the cornflour, mixing to coat well before adding to a cold pan. Pour in the milk and place over a medium heat, stirring until all the cheese has melted and a smooth cheese sauce has formed.



Chefs Tip:A good roux is the basis of any classic mac ‘n cheese. Cooking the flour in the butter is crucial as this removes the floury taste. Don’t limit yourself to using Cheddar and Parmesan; try blue cheese, Gruyère, Emmenthal or even goat’s cheese.

2 thoughts on “Culinary Hotline – 9 March 2022”

  1. Hi Chef Clem for the lady asking if she’s doesn’t have buttermilk for akni one can make one’s own 1cup milk 2tblsp lemon juice / vinegar

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