Mac and Cheese

Nothing beats this classic when it comes to them comfort vibes, and Mac & Cheese with a crumb on top, is something we can’t resist. Indigo Deli has a way of swaying us with their creations and their Mac & Cheese is no exception. #DSSCRecommends Mac & Cheese for them Monday Blues, Tuesday Hues, Wednesday Indulgences, and basically any day of the week.

Prep Time: 40 minutes

Caters To: Two gobblers

Challenge Level: Beginner

From The Pantry:

Béchamel –

  • 1 litre milk
  • 30 grams onion
  • 3 cloves
  • 1 bay leaf
  • 40 grams butter
  • 40 grams refined flour

Parmesan Crumb –

  • 25 grams brioche crumb
  • 5 grams parsley, chopped
  • 10 grams parmesan cheese
  • Salt & Pepper to taste

Pasta –

  • 30 grams clarified butter
  • 15 grams onion, chopped
  • 20 ml chicken stock
  • 30 grams white cheddar
  • 100 grams macaroni, boiled
  • Salt & Pepper to taste

Cook Away:

Béchamel –

  1. Make an onion cloute by studding the onion with bay leaf and cloves.
  2. In a pan and milk and heat. Add onion cloute and give it a boil.
  3. Remove from heat and keep aside to cool.
  4. In another pan, add butter and heat. Once melted, add flour and cook until the flour cooks through but doesn’t brown.
  5. Add milk to this roux while whisking continuously. Cook till the sauce thickens.

Parmesan Crumb –

  1. Grind together brioche, parsley, cheese together and season with salt & pepper.

Pasta –

  1. In a pan add clarified butter and sauté onions. Add chicken stock, a ladle of prepared béchamel sauce and whisk.
  2. Whisking continuously, add cheddar.
  3. Pour in macaroni to this prepared sauce and season with salt & pepper.
  4. Remove from heat and add the pasta in a ceramic baking dish.
  5. Top with parmesan crumb and bake until the crust is golden.

Sprinkle with an extra dash of olive oil and gorge!


If you aren’t in mood for a cooking sesh but still craving this cheesy indulgence, head over to Indigo Deli and enjoy their stellar Mac & Cheese.
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