Michelin mac and cheese with homemade macboki noodles

Pour the boiling water over the rice flour and mix to a thick paste; cool completely.

Whisk the semolina flour, white rice flour, tapioca starch and kosher salt together until homogenous.

Press the cooled rice flour paste through a fine mesh sieve into the bowl.

Beat the oil, eggs and egg yolk together and add them to the bowl.

Knead with a dough hook a few minutes until evenly mixed.

Rest about 20 minutes, then wrap tightly in plastic and rest at room temperature about 20 minutes more until fully hydrated.

Form the dough into balls and feed them through the small macaroni attachment to extrude the macaroni.

Boil two minutes and check; drain and toss with a little butter and pasta water.

For the parmesan broth, combine the chicken stock and water with the thyme, bay leaves, shallots, garlic and Parmesan rinds and simmer about an hour.

Tear big webby breadcrumbs out of a baguette, coat them generously in olive oil.

Convection bake the breadcrumbs at 375 Fahrenheit for about 10 to 15 minutes, tossing every few minutes until evenly golden brown.

Grate the Parmesan very finely into piles and bake at 400 Fahrenheit until they are cheese fricos.

Make a roux with the butter and all purpose flour.

Warm the whole milk with the sodium citrate until dissolved, then stream it into the roux.

Simmer the fortified bechamel one to two minutes, kill the heat and melt in the cheese blend on residual heat.

Cook the macaroni in the parmesan broth about 90 seconds, scoop it out without draining it too much and add it to the sauce.

Top with the Parmesan fricos, the flaky breadcrumbs, chives and coarse ground pepper.