Curtis Stone’s ‘Best-Ever’ Mac and Cheese: A Blue Cheese Twist, a Garlic Kiss, and a Bechamel That Breaks Rules
Curtis Stone says his ‘best-ever Mac and Cheese’ comes from embracing a highly unexpected ingredient: blue cheese. In a recipe video posted by Coles, the celebrity chef teases a technique that promises deeper flavor and a punchier finish than the classic version. This is comfort food rewritten—layered cheeses, a garlic-scented baking dish, and a bechamel built the slow way. The journey from pantry to plate is as important as the final bake.
In This Article:
A Bold Cheese Plan: Multiple Varieties, Including Blue Cheese
Stone’s cheese plan is unabashed: he says, “I’m going big on the cheese. Add aged cheddar, Colby and blue cheese.” He explains that blue cheese brings “a real punch” and elevates the flavor to a wonderfully rich level. By combining multiple varieties, the bechamel becomes richer and more complex, turning a simple macaroni dish into something restaurant-worthy.
Flavor-Building Prep: Butter, Garlic and Parmesan on the Bottom
Before the sauce begins, Stone preps the dish to maximize flavor. He coats a large baking dish with melted butter, then rubs a halved garlic clove along the interior with the end of a fork. Parmesan is sprinkled over the bottom so it adheres to the butter, creating a savoury crust as the dish bakes. “This way, we’re getting a hint of the flavour of the garlic without it being too strong.”
Roux and Bechamel: Slow Milk, Careful Heat and Thickening
The bechamel is made by whisking hot milk and cream into a butter-and-flour roux, added gradually over heat until the sauce thickens. Stone shows how slowly the milk and cream should be incorporated, noting that the mixture thickens quickly once the liquid meets the roux. He demonstrates patience and precision as the base of the dish forms.
Pasta Timing, Topping and the Golden Top
Pasta is boiled only until softened but still firm, since it will continue cooking in the oven. The bechamel with cheeses is folded in, then the mixture is transferred to the prepared dish. A panko–Parmesan topping is scattered over the top, and the dish bakes on the top rack at 230°C until the surface is golden and bubbly. It’s ready when it looks golden brown and crunchy on top, with the sides bubbly and fantastic.
