Macaroni and Cheese
Murcia al Vino Cheese PDO, Thyme, Serrano, Panko Breadcrumbs, Espelette, Chives
Chef Marcel Vigneron of Comedor | Laguna Beach, CA
Adapted by StarChefs | Photo: Shabnam Ferdowsi | July 2022
INGREDIENTS:
Murcia al Vino Cheese Sauce:
4 cups shredded Murcia al Vino cheese PDO
2 cups shredded Gruyère cheese
6 tablespoons butter
1 shallot, minced
1 clove garlic, sliced
½ serrano or jalapeño pepper, minced
4 sprigs thyme
Salt
Black pepper
⅓ cup all-purpose flour
3 cups whole milk, cold
1 cup heavy whipping cream, cold
To Assemble and Serve:
Neutral oil for greasing
Salt
16 ounces elbow macaroni
1 tablespoon extra virgin olive oil
Black pepper
1 ¼ cups panko breadcrumbs
¼ cup shredded Murcia al Vino cheese PDO
2 tablespoons butter, melted
2 tablespoons olive oil
¼ teaspoon espelette or smoked paprika
15 leaves thyme
2 tablespoons minced chives
METHOD:
For the Murcia al Vino Cheese Sauce:
In a large bowl, mix to combine the shredded cheeses. Set aside. In a deep saucepan over medium-high flame, melt butter. Add shallot, garlic, serrano or jalapeño, and thyme. Season with salt and pepper, then sweat until soft. Reduce heat to medium and whisk in flour. Continue whisking until bubbly, golden, and starting to stick, 3 to 5 minutes. Gradually whisk in cold milk and heavy cream until smooth. Continue whisking until bubbles rise to the surface, then continue cooking and whisking for another 3 to 5 minutes. Season with salt and pepper. Add 2 cups of the shredded cheese mixture and whisk until smooth. Add another 2 cups of the shredded cheese mixture and whisk until nice and thick. Keep warm. Reserve remaining cheese for plating.
To Assemble and Serve:
Heat oven to 350°F. Lightly grease a large 4-quart baking dish or 12-inch sauté pan; set aside. Bring a pot of salted water to a boil. Add macaroni and cook until just shy of al dente. Strain the cooked macaroni then transfer to a large bowl. Drizzle with extra virgin olive oil, stir to coat, then lightly season with salt. Let cool. Stir macaroni into Murcia al Vino Cheese Sauce until the pasta is fully coated with the sauce. Season with salt and pepper. Pour half of the macaroni and cheese into the prepared baking dish. Top with reserved shredded cheese mixture, followed by the remaining macaroni and cheese. In a small bowl, mix to combine breadcrumbs, shredded Murcia al Vino, melted butter, olive oil, espelette pepper or paprika, and thyme. Sprinkle breadcrumb mixture over the top. Bake until bubbly and golden brown, 20 to 30 minutes. Finish with chives. Serve immediately.
