Fallow's Ultimate Mac & Cheese
A Michelin-trained chef's take on the classic — a stock-and-wine infused cheese sauce (no classic béchamel) loaded with Gruyère and American cheese, baked under a sage panko crust. Based on Fallow's YouTube video "POV: Cooking the Ultimate Mac & Cheese (Chef's Favourite Recipe)".
Ingredients
- 300 g macaroni pasta
- 1 tbsp olive oil (for tossing par-boiled pasta)
- 500 ml chicken stock (low-sodium preferred)
- 1 sprig fresh rosemary
- 1 tsp fresh thyme (chopped, divided between stock infusion and topping)
- 1 tsp black peppercorns (crushed)
- 150 ml dry white wine
- 250 g Gruyère cheese (grated, 200g for the sauce and 50g diced for the topping)
- 100 g American cheese (grated)
- 2 tbsp corn flour
- 100 g cream cheese (softened, cubed)
- 2 tbsp unsalted butter
- 1 tsp fresh sage (chopped)
- 1/2 cup panko breadcrumbs
- 1 tsp flaky sea salt
- 1 tsp ground black pepper
Method
- 1
Bring a large pot of salted water to the boil. Par-boil the macaroni for 5 minutes until just al dente (it will finish cooking in the oven). Drain and toss with the olive oil so it doesn't stick, then set aside.
- 2
In a saucepan, combine the chicken stock with the rosemary sprig, half the thyme, and the crushed peppercorns. Bring to a gentle simmer (around 85°C) and let infuse for 25 minutes.
- 3
Meanwhile, in a separate small pan, boil the white wine until reduced by half (to about 75ml) — this concentrates its sweetness and acidity for the sauce.
- 4
Grate 200g of the Gruyère and all the American cheese; dice the remaining 50g Gruyère and set aside for the topping.
- 5
Strain the aromatics out of the infused stock and return it to low heat. Whisk in the corn flour, making sure no lumps form.
- 6
Gradually whisk in the grated Gruyère and American cheese, letting each addition melt fully before adding more. Cook for 4-5 minutes until the sauce thickens. Stir in the reduced white wine.
- 7
Take the sauce off the heat and let it cool for about 2 minutes, then stir in the softened cream cheese until fully smooth.
- 8
For the topping: melt the butter in a small pan with the sage and remaining thyme. Add the panko and stir constantly over medium heat for about 5 minutes until golden and toasted. Season with the flaky sea salt and ground black pepper.
- 9
Return the drained macaroni to its pot, pour over the cheese sauce, and toss to coat evenly — the mixture should look slightly soupy at this stage, as the pasta will absorb liquid in the oven.
- 10
Transfer the mac and cheese to an oven-safe dish. Scatter over the toasted panko topping and the reserved diced Gruyère.
- 11
Bake at 180°C (350°F) for 15-20 minutes, until golden on top and bubbling at the edges. Cover loosely with foil if it browns too quickly.
- 12
Rest for 5 minutes before serving.