With restaurant week coming up, most restaurants are putting their best dish forward, and for us at Common Room, it was an easy choice to pick our infamous mac & cheese. (Well… we also do cocktails very well, but we sadly can’t offer you a 3-course liquid dinner – we’ve asked already!)
And since good things are meant to be shared, we’re going to share the secret to our classic mac & cheese.
The traditional method means using flour and butter to create a base, then adding milk and cheese to it to create the sauce. Our secret (other than having a state-of-the-art kitchen and an amazing chef who loves feeding people) is that we offer 5 different types of cheese plus a good dose of heavy cream. The result is a cheesy gooey goodness that is our mac & cheese! Sometimes the simplest things are the best.
Oh My Cheesiness!
How to make your very own Common Room mac & cheese (no fancy shmancy equipment or ingredients needed!):
- 130g cooked macaroni
- 1 tablespoon butter
- 1 tablespoon of finely chopped onion or shallots
- 1 tablespoon minced garlic
- 70ml heavy cream
- 15ml white wine
- 15g gruyere
- 15g parmesan, grated
- 15g gouda
- 15g cheddar
- Salt and pepper to taste
- Chopped buffalo mozzarella as a garnish
- Toasted bread crumbs (optional)
- Melt the butter and add the shallots and garlic. Cook until light golden.
- Add the wine and heavy cream, and stir.
- Once the mixture is hot but not boiling, slowly stir the cheese into the cream until it’s all melted. Keep stirring to avoid anything from sticking to the pan.
- Once you’ve achieved your desired level of cheesiness (you can add more or less cheese than the recipe calls for) you’re good to go. Enjoy!