- 1 Qt of Heavy Cream
- 1 Lb of Elbow Macaroni
- 6 Oz of Beehives Barely Buzzed Cheese, (Large Grate)
- 6 Oz of Beehives Promontory Cheese, (Large Grate)
- 8 Oz of Peking Duck Skin, (Roasted)
- 8 Oz of Pancetta, (Roasted)
- 6 Oz of Scallions, (Minced)
- Freshly Cracked White Pepper to Taste
- Cutting Board
- Chef’s Knife
- Medium Sauce Pan
- Large Sauce Pan
- Box Grater
- Large Mixing Bowl
- Kitchen Spoon
- Balloon Whisk
- Measuring Cup
Smart Kitchen’s Competition Mac & Cheese isn’t your grandmother’s or your kids’ Mac & Cheese from a box. It is a showpiece of sophisticated cheesy flavor, riding over rich Coffee and lingering Lavender undertones with full bodied buttery and fruity accents.
Method For Duck Skin and Pancetta
To begin, take your exotic animal fat, in our case Pancetta and roasted Duck Skin, but in most instances a premium, wood-smoked bacon will serve, and place it on a Cutting Board to work on its size. Chop it into small pieces suitable for you Mac & Cheese and then set it aside.
Method for Mac and Cheese
Place a Medium Saucepan on the stovetop set at Low Heat. Now, pour in the quart of Heavy Cream. Slowly Whisk in the heavy cream, stirring every 10 minutes until it has Reduced by about half its volume. Occasionally stirring it will alleviate the chances of the cream burning on the bottom of the pan. It should take about 45 to 50 minutes to reduce the heavy cream by half on low heat.
While the cream is reducing, fill the Large Saucepan halfway with water and then set it on the stovetop on High Heat and salt the Water. Bring the water to a Boil and then add in the pound of Elbow Macaroni.
Stir occasionally with your Kitchen Spoon mostly to prevent the Macaroni from sticking to the bottom of the saucepan. The cook time on the Elbow Macaroni will be about 7-8 minutes. Once it is cooked Al Dente, remove it from the heat and separate the pasta from the water with a slotted spoon or by using the Strainer and pouring both the water and the noodles through it. Pour the finished elbow macaroni into the Large Mixing Bowl and set aside.
Once the heavy cream has reduced by half, add both the grated 6 ounces of Barely Buzzed Cheese and the grated 6 ounces of Beehive's Promontory Cheese to it. Using a slow circular motion, stir the cheese and cream mixture to incorporate them all together. Eventually, the sauce will reach a consistency called “Nappé,” where it will easily coat the back of a spoon dipped into it. Now add the Minced Scallions and gently stir.
When it is the right nappé consistency remove the cheese sauce from the burner and pour it over the Elbow Macaroni sitting in the Large Mixing Bowl. Use the Mixing Spoon to Fold the sauce into the Macaroni to make Macaroni & Cheese.
Serve the Smart Kitchen Macaroni & Cheese in a Side Dish, Garnished on top with a few Pinches of the exotic meat fat, in our case the Roasted Peking Duck Skin & Pancetta and Freshly Cracked White Pepper to taste.