Lango
& Cheese

tomato / Kimchi / bacon

 

#Story
Time

 I have a bit of a strange relationship with Macaroni & Cheese. I never really had it (again) until recently. My youthful memories of this manky wee cheese dish is getting it served up from a can. The Smell! Uh! Absolutely barking! Then a bit later in life was that red packaged ‘Cheesy Pasta’ which is cheap, somewhat cheerful depending on who you ask, and renowned with students high and low. I never really had it again until I was in my mid-twenties and was made as a dreadful staff dinner from our breakfast chef, who MY GOD just could not cook - or they could and never gave a fuck. I don’t know? Either way, it put me off for another three or four years. After reading countless different recipes books, not necessarily looking for Mac & Cheese recipes, I made a wee one for myself.

Four things, but not limited to, making a good Mac & Cheese:

  • No. 1: Two or more different Cheese’s

  • No. 2: Crumb/Crunch/Crust

  • No. 3: (Controversial) Sun-dried Cherry Tomatoes

  • No. 4: Mustard

Now of course there is also all the rest of the ingredients that you need, but I think these are what will make it stand out and step up your cheesy fucking pasta game.

Get it made!

Cam

Junk’s Jam:

Serves 4

Hello! Adding langoustines or lobster to Mac & Cheese is a bold fucking move but one we take our hats off too - what a combination. Whether it was from the Swiss, the French or Thomas Keller. Total Game Changer! Get it made!

Equipment…

>Microplane
>Love

The Recipe

Stage #1
>the PREP

The Langoustines

8 Large Live Langoustines
4 Litre Water
40g Table Salt

  • Bring the Salt & Water to a rolling boil. Add the Langos and cook for 1 minute & 30 seconds. Remove from the water and cool.

  • Separate the tails and claws & remove the meat from the shells. Leave the claws whole and chop the tails in half. Reserve.

 
 

The Tomatos

12 Baby Plum Tomatoes

Maldon Sea Salt
Black Pepper
Extra Virgin Olive Oil

  • Pre-heat the oven to its lowest setting or set up your Excalibur dehydrator to 55ºc.

  • Cut the Tomatoes in half, drizzle over some Olive Oil, and season with Maldon Salt & Black Pepper.

  • Place on a baking tray and dehydrate overnight or for at least 12 hours.

 
 

Parmesan Crumb

40g Panko Breadcrumbs
25g Parmesan
1 Tsp Dried Oregano
1 Tsp Parsley
1 Tsp Red Pepper Flakes
1 Tsp Black Pepper
1 Tsp Smoked Maldon Salt
10g Puffed Pork Airbags

  • Using a Microplane shave down all the Parmesan and mix with the Herbs & Spices.

  • Take half the Panko and toast in a pan to get a good bit of colour.

  • Mix everything together and set aside.

 
 

Macaroni

150g Macaroni

  • Cook the Macaroni as per instructions. Don’t over cook, don’t under cook, just ‘cook a de pasta’.

 
 

Cheese Sauce

100g Diced Smoked Bacon
1 Red Onion
3 Cloves Garlic
1 Red Chilli
1 Carrot
1/2 Stick Celery

80g Butter
100g Plain Flour
15g Tomato Paste
20g French Mustard
250g Chicken Stock**
350g Whole Milk
50g Smoked Applewood Cheese
60g Parmesan
90g Red Leicester
60g Buffalo Mozzarella
10g Coriander
5g Chives
5g Parsley

Vegetable Oil
Table Salt
Black Pepper
Lemon Juice

  • Source yourself a decent size pan - a wide one ideally.

  • Dice up the Garlic, Chilli, Onion, Carrot & Celery and set to one side.

  • Place the pan on a medium heat, add a glug of Oil & fry off the Bacon.

  • Add the veg to the pan and cook for 5 minutes continuously stirring. Add in the Butter and cook for another 3 minutes until the Butter has completely melted. Add in the Flour and stir to make a roux. Next, add in the Mustard & Tomato Paste and cook out for 2 minutes.

  • Mix the Chicken Stock with the Milk & bit by bit add into the roux, constantly stirring. You should have a nice thick Béchamel Sauce (nice and smooth, no mingin’ lumps).

  • Grate all the Cheese and add it into the Béchamel.

  • Finely Chop the Herbs & Reserve.

Stage #2
>Cook it baby!

 

  • Preheat the oven to 190ºc.

  • Add the cooked Macaroni, Dried Tomatoes, Langoustines & Herbs to the Cheese Sauce. Season generously and mix thoroughly. Balance with Black Pepper & Lemon Juice. Pour into an oven proof vessel of your choosing, big enough to hold it all, or split between various vessels.

  • Top half of the dish with the Crumb and get it fired in the oven - 10 minutes should be plenty.

Stage #3
>Assemble