Creamy and Sophisticated ‘Adult’ Mac & Cheese
You DO NOT want to miss out on this creamy and sophisticated ‘adult’ Mac & Cheese, or as Alison Roman calls it in her original recipe: Tiny Creamy Pasta with Black Pepper and Pecorino.
But in this case, Parmesan.
Like a giant hug in a bowl, it’s something you’ll be excited to curl up to again and again and again.
here’s what you’ll need
half a stick of butter
6 garlic cloves, thinly sliced
2 cups Israeli couscous
4 cups water
1 cup parmesan cheese, grated
a handful of sharp white cheddar, shaved
a handful of chives, chopped
one egg yolk per person
salt
pepper
here’s what you’ll need to do
Melt butter in a deep sided pan over medium heat.
Add garlic and saute for a couple of minutes, being careful not to burn it.
Add couscous, sprinkle with salt and pepper and toast for a couple more minutes.
Finally, add water and bring to a boil.
Reduce to a strong simmer, stirring frequently until the water has nearly disappeared.
This should take about 20 minutes.
In the meantime, place one egg yolk per person into its own little hot water bath to hang out until the couscous is done.
If this step is confusing, picture this hot water bath as nearly boiling water (as if you’re making a cup of tea) in a coffee mug or other heat proof bowl. The egg yolk goes in there. This is called coddling.
Once the liquid in your couscous has nearly disappeared and it’s nice and tender, stir in grated cheese and season with salt and pepper as needed.
If you’ve lost too much water for everything to come together, add another splash, as needed.
Serve topped with your coddled egg yolk, chives, fresh cracked black pepper and shaved cheese.
YUMM-Y.
WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.