Mac and cheese, risotto style
The secret to flavour is to cook macaroni in a chicken broth just like risotto, which gives more flavour to the dish. John also adds kale leaves a healthy touch.
|Prep time: 10 minutes|
|Cooking time: 25 to 30 minutes|
|Servings or yield: For 4 people|
|Difficulty level: Easy|
|5 cups de homemade or commercial chicken broth|
|450g macaroni or elbows|
|2 cups white mushrooms sliced ¼-inch|
|2 cups grated white Cheddar cheese|
|1 cup heavy cream, 35%|
|1 cup grated Parmesan cheese, optional|
|6 tbsp. olive oil|
|½ medium onion, minced|
|8 oz. kale|
|5 oz. white wine|
|1 garlic clove, minced|
|Salt and pepper to taste|
In a large saucepan, add olive oil, garlic, onion and mushrooms and cook over medium heat 3 to 5 minutes.
Add white wine and reduced, about 3 minutes.
Add pasta plus 1 cup of broth and continue cooking over medium heat turning constantly. Add ½ cup of broth at a time, let reduce, stirring constantly and repeat.
After about 15 minutes of cooking, add a cup of cream and continue cooking another 5 minutes.
Coarsely chop kale leaves and add to preparation with salt and pepper to taste, mix well and continue adding broth stirring constantly.
When macaroni is al dente, add the cheddar cheese and continue cooking a few minutes to incorporate cheese. R
emove from heat, serve right away and enjoy.