Stovetop cacio mac and cheese
Brian Lagerstrom · ♥ 48.2K likes · 1.3M views · 9 min video
Timestamp
Ingredients
Method
Techniques
- 525 g water
- 225 g evaporated milk
Combine the water, evaporated milk, macaroni and a strong pinch of salt in a two quart high-sided saucepan, cold.
- 225 g elbow macaroni
- salt
Put it on high heat and set a timer for eight minutes, stirring at the start so nothing sticks.
- 100 g Monterey Jack
- 125 g pecorino
- 12 g cornstarch
Toss the Monterey Jack, pecorino and cornstarch together in a bowl.
Pecorino, Jack and cornstarch
Taste the macaroni at eight minutes: tender with a tiny bit of chew. Kill the heat.
Butter, pepper and the starch in the water
- 50 g butter
- 1 g freshly ground black pepper
Stir in the butter, the olive oil and the ground black pepper.
- 15 g olive oil
Off heat add all the starched cheese and stir until melted, returning briefly to low heat if it has cooled.
- grated jack cheese
- pecorino
- olive oil
- freshly ground black pepper
Put it up slightly saucier than looks right, then finish with grated jack, pecorino, olive oil and a lot of black pepper.
Plating the cacio mac