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Contains affiliate links (Ad): US: https://madeincookware.pxf.io/E0znGX UK: https://madeincookwareuk.sjv.io/aNW25b Mac and Cheese is usually built on béchamel, rich, heavy, and honestly a bit one-note. In this video, we make a lighter, more complex mac and cheese inspired by Heston Blumenthal, using a technique from his Michelin-star pub The Hinds Head. VIDEO CHAPTERS 00:00 - Intro 00:09 - The Macaroni 00:18 - The Key Difference 01:33 - Finishing The Macaroni 02:01 - White Wine mix 03:03 - The Cheese 04:24 - Making the Chees Sauce 05:23 - Making the Pangrattato 06:55 - Finishing Sauce 07:52 - Finishing the Mac 09:10 - Baking the Mac 09:31 - Tasting *For the Panko Topping* 100g butter 100g panko 5 sage leaves 2g fresh thyme 50g panko breadcrumbs *For the Macaroni* 2L water 20g salt 500g macaroni *For the Cheese Sauce* 600g white wine 600g chicken stock 1 sprig of thyme 1 sprig of rosemary 1 Tbsp black peppercorns 100g gruyere 100g slices American cheese 30g corn flour 160g soft cream cheese 5g Dijon mustard 1. For the panko topping, pick the thyme and finely chop the sage. 2. Melt the butter in a small sauce pan on a medium heat. 3. Continue to swirl the butter as the solids turn golden brown and start to smell biscuity. 4. Remove from the heat, drop in the herbs and allow to cool slightly 5. Finally stir through the panko bread crumbs and season with salt and pepper 6. For the macaroni, bring a pan filled with the water and salt to a rolling boil 7. Add the macaroni and cook until al dente 8. Drain, toss in a splash of oil and set aside. 9. For the sauce, add the chicken stock, thyme, rosemary and peppercorns to a sauce pan. 10. Bring to the boil on a medium high heat and immediately turn the heat off and set aside the pan for the stock to infuse 11. Pour the white wine into a saucepan and on a medium heat, reduce until you only have roughly 60g of wine reduction left 12. Strain the stock into the pan with the wine reduction and turn the heat down to low 13. Finely slice the American cheese and grate half the gruyere. 14. Put all the American Cheese and grated Gruyere in a bowl, add the corn flour and stir through. 15. Once combined, add the cheese and cornflour to the pan of reduced wine and stock, whisking continuously until the cheese has melted and the sauce thickens. 16. Take a small amount of the sauce out of the pan and into a mixing bowl 17. Whisk in the cream cheese and Dijon until fully incorporated 18. Whisk the cream cheese and Dijon slurry back into the sauce until fully incorporated. 19. Fold the pasta through the sauce and mix until combined 20. Cut the remaining gruyere into small cubes and fold them through the pasta. 21. Season with salt and pepper to taste before transferring to an oven proof dish. 22. Top with the brown butter panko crumbs and bake on 180C for 15 minutes until golden