- ½ cup (15g) bonito flakes
- 4 sprigs, thyme, bruised
- 2 bay leaves
- 3 garlic cloves, lightly crushed
- 1.25 cups (300ml) heavy whipping cream
- 3 cups (750ml) whole milk
- 1 lb (450g) elbow pasta
- Kosher salt, to taste
- ½ cup (113g) unsalted butter
- ½ cup (60g) all-purpose flour
- 3 cups (265g) medium sharp cheddar, grated
- 3 cups (265g) raclette or gruyere cheese, grated
Bonito Mac and Cheese
Joshua Weissman makes Thanksgiving sides so good you'll forget about the turkey.
Prep
30 minutes
Cook
25 minutes
Total
1 hour
Serves
8
people
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Ingredients
Directions
- Begin by placing bonito flakes, thyme, bay leaves, and crushed garlic in the center of a piece of cheesecloth. Bring the ends together and use butchers twine to tie the cheese cloth around the ingredients forming a little sealed bag; this is called a sachet. When tying, ensure that one end of the string is longer than the other to make it easier to remove from the pot later.
- To a medium saucepan over medium heat, add the heavy cream and milk. Stir together and heat until steaming. Add the sachet to the hot milk mixture, tying the long end of the string to the pot handle, and steep for 10-15 minutes.
- While the milk mixture is heating and steeping, cook the pasta according to the box instructions. Drain and set aside.
- Set a rack in the middle of your oven and preheat your broiler.
- In a large saucepan, about 6 quarts (5.6L), begin melting the butter over medium heat. Once melted, whisk in the flour until it is evenly combined and a roux forms. Cook for 30 seconds, or until the flour is fully hydrated and cooks through.
- While constantly whisking, slowly pour in the cream mixture. Continue whisking and heating the sauce until it thickens.
- Cut the heat and whisk in half of the cheese mixture, stirring until all of the cheese is melted and the sauce is smooth and creamy.
- Fold in the cooked pasta until it is completely coated in the cheese sauce. Season with salt to taste.
- Add half of the macaroni to a 9x13” (23x33cm) baking dish followed by half of the remaining cheese. Add the rest of the macaroni over top and finish with the remaining cheese mixture.
- Bake the pasta under the broiler for 5-10 minutes or until the cheese is fully melted and deeply golden brown. Remove from the oven and let cool slightly before serving.
