Function: Circo Therm®
Individual Macaroni Cheese
Ingredients
300g macaroni
2 tsps olive oil
1 onion, chopped
1 clove garlic, finely chopped
125g pancetta, chopped
½ cup white wine
300ml cream
150g gruyere cheese, grated
200g, cheddar cheese, grated
½ cup torn sage leaves
⅓ cup panko breadcrumbs
Method
Preheat oven on CircoTherm® to 180°C.
Cook the macaroni in boiling salted water until just tender. While the macaroni is cooking, heat a pan over a medium high heat, Induction level 7. Add the oil, then add onion and garlic and fry until softened. Add the pancetta & continue cooking until lightly golden. Add the wine to the pan & reduce the heat to medium, Induction level 5. Continue cooking until reduced by half. Add the cream to the pan, stir well & bring to a gentle simmer. Remove the pan from the heat & stir in three quarters of the combined cheeses & the sage, stirring well to melt the cheese. Add to the drained macaroni & mix well.
Spoon the macaroni into 6, greased 1cup ovenproof ramekin dishes. Mix the panko breadcrumbs with the remaining cheese & sprinkle over the macaroni.
Place the ramekin dishes onto the universal pan and cook on shelf position 2 for 18 to 20 minutes or until topping is golden.