Few dishes evoke nostalgia quite like mac and cheese, but Anthony Bourdain's version takes this classic comfort food to luxurious new heights. The late culinary icon's recipe transforms simple ingredients into an irresistibly creamy masterpiece.
The Secret Lies in the Technique
Bourdain's method starts with a classic béchamel base, but the magic happens in the execution. By slowly incorporating sharp cheddar and Gruyère cheeses into the warm sauce, he creates a velvety texture that clings perfectly to every elbow macaroni.
Ingredients You'll Need:
- 250g elbow macaroni
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk
- 150g sharp cheddar, grated
- 100g Gruyère, grated
- 1 tsp Dijon mustard
- Freshly ground black pepper
- Pinch of nutmeg
Step-by-Step Perfection
- Cook pasta al dente in salted boiling water, then drain.
- Melt butter in a saucepan, whisk in flour to create a roux.
- Gradually add milk, whisking constantly until thickened.
- Remove from heat and stir in cheeses until completely melted.
- Season with mustard, pepper and nutmeg.
- Combine sauce with pasta and serve immediately.
"The key is patience when making the sauce," Bourdain often advised. "Let the roux develop properly and add the milk slowly for that perfect silky consistency."
Why This Recipe Stands Out
Unlike heavier versions laden with cream, Bourdain's recipe achieves its luxurious texture through proper technique rather than excessive fat. The combination of sharp cheddar for punch and Gruyère for nutty depth creates a sophisticated flavour profile that elevates this childhood favourite to dinner party status.
For those wanting extra indulgence, the chef occasionally topped his creation with buttered breadcrumbs or crispy pancetta, though he maintained the simple version was perfection itself when executed properly.
