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Homemade Blue Box Mac and Cheese
Blue-box-style macaroni and cheese made with a custom cheese powder, with optional instructions for homemade cheese powder and fresh macaroni.
From YouTube · Feb 4, 2020
Blue-box-style macaroni and cheese made with a custom cheese powder, with optional instructions for homemade cheese powder and fresh macaroni.
30 min
Prep time
10 min
Cook time
40 min
Total time
4 servings
Yield
Ingredients
14 ingredients- 170 g dried macaroni
- 36 g prepared cheese powder
- 21 g cheddar cheese powder
- 5 g blue cheese powder
- 10 g Parmesan cheese powder
- 5 g buttermilk powder
- 20 g butter powder
- Reserved pasta water, as needed
- 300 g all-purpose flour, for optional fresh pasta
- 5 g kosher salt, for optional fresh pasta
- 1 large egg (about 50 g), for optional fresh pasta
- 80 g water, for optional fresh pasta
- 10 g olive oil, for optional fresh pasta
- Shredded cheese, such as Gruyère and American cheese, for optional homemade cheese powder
Method
12 steps- If using dried macaroni, bring 48 ounces of water to a rolling boil. Add 170 g dried macaroni and cook for about 5 minutes, or until tender.
- Reserve about 1/2 cup of the pasta water, then drain the macaroni.
- To make the cheese blend, combine 21 g cheddar cheese powder, 5 g blue cheese powder, 10 g Parmesan cheese powder, 5 g buttermilk powder and 20 g butter powder.
- Add approximately 36 g cheese blend to the hot macaroni. Stir in reserved pasta water a little at a time until the sauce is smooth and coats the pasta.
- For optional homemade cheese powder, spread thinly shredded cheese on a dehydrator tray and dehydrate at 120°F (49°C) for about 12 hours, until completely dry.
- Blot the dehydrated cheese with paper towels to remove excess oil, then freeze for 30 minutes.
- Blend the frozen dehydrated cheese into a fine powder and pass it through a fine-mesh sieve.
- For optional fresh pasta, combine 300 g flour, 5 g kosher salt, 1 large egg, 80 g water and 10 g olive oil in a stand mixer until a dough forms.
- Wrap the pasta dough and let it rest for 30 minutes.
- Roll and extrude the dough into macaroni shapes using a pasta extruder.
- Cook the fresh pasta in boiling water for no more than 90 seconds. Reserve some pasta water before draining.
- Add the cheese powder to the drained fresh pasta and stir in reserved pasta water a little at a time until smooth and creamy.
Recipe notes
Equipment
- pasta extruder
- high-powered blender
- baking sheet
- paper towels
- fine mesh sieve
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