250gcheese Gouda, sharp Cheddar or mixed cheese leftovers 9 oz Notes 2,3
160mlmilk whole or at least 1.5% fat
20gall-purpose flour 0.7 oz/ 2 ½ tablespoons
¼teaspoonfine sea salt or Kosher
⅛teaspoonground black pepper
a few good gratings of nutmeg
Cook pasta: Set the water for the pasta. Once the water is boiling, add salt very generously, stir and then add the pasta. Set the timer according to the package instructions. Most pasta sorts need between 8 and 11 minutes to be ready, enough time for you to get the sauce ready.
Cheese sauce: Once the macaroni are in the pot, cut the cheese into cubes. Place them in the bowl of the Thermomix. Process for 10-13 seconds/ Speed 6 until finely grated.
Add milk, flour, salt, pepper, and a few good gratings of nutmeg. Sprinkle the flour and spices between the knife blades and not on top of the knife.
Cook for 5 minutes/ 90°C/ Speed 4.
Combine: Drain the pasta and return it to the pot. Pour the sauce on top and stir well. Serve immediately (Note 4).
Substitute macaroni pasta with any other short shape of pasta.
I mostly use a mix of cheeses, whatever I find in the refrigerator. If you only use one sort of cheese, sharp Cheddar or Gouda would be perfect. You can add Swiss, mozzarella, Gruyere, Monterey Jack, Colby, Colby-Jack, Fontina, Parmesan, etc.
Never use pre-shredded cheese to make mac and cheese; its preservatives will prevent it from melting nicely, and the sauce will be grainy.
Clean the bowl of the Thermomix and the knife immediately or follow the instructions found in Recipe FAQ.