Ultimate Mac N Cheese Challenge

Well here it is - my original recipie Ultimate Mac N Cheese challenge entry for the competition on The Cheeselover's Blog.  Please remeber - The proof of the pudding is in the eating and enjoy it.

Chocolate Macaroni &
White Chocolate & Lime Cream Cheese
with Caramelised Demerara Disc

My children are my inspiration for this take on Macaroni Cheese.  I got a pasta roller attachment for my Kenwood Major this Christmas and the kids have been badgering me to make chocolate pasta ever since.  I was thinking about the "cheese" sauce and then had a eureka moment - Key-Lime cheese cake.  The only thing missing would be a crisp crunchy top - the best bit of a proper macaroni and cheese.  Inspiration this time from my grilled grapefruit breakfast and the caramelised demerara disc was born.

I know this is a bit whacky and off the wall but, I hope, not too much for the competition!?  The kids really liked it, as did the grown-ups.  I think the flavours really work - you certainly don't need much!  Serves 10. 

Chocolate Macaroni

Ingredients:

• 200g 00 flour
• 50g good Fairtrade cocoa powder
• 50g Icing Sugar 
• 2 Free Range Eggs
• 60ml water

Method: 

• Sieve the the powdered ingredients intio a food processor add the eggs and blitz.  The mix should resemble course breadcrumb - add extra water if too dry or flour if too wet.
  
  
• Remove  mix from the processor and squish it together then knead for 5 mins until smooth.  Cover with Clingfilm and refrigerate for an hour or so.
  
  
• Split the mix into 4 parts and pass through a pasta machine several times on the widest setting folding the pasta ingot in half, turning 90 degrees and stretching it before each pass.
  
  
• Roll the pasta down to about 1mm thick (6 on my pasta roller) then lay the sheet out, trim and cut rectangles approx 15mm x 30mm (the excess can be re-rolled in with the next 1/4 batch) using a mix of cocoa power, icing sugar and flour to dust.
  
  
• Brush a line of water at one end of the rectangle and roll the pasta round a chopstick or pencil.  Slide off onto a cooling rack and let dry a little.

White Chocolate & Lime Cream Cheese

Ingredients:

• 200g Good quality White Chocolate
  I use Amedei Toscano White: 29% cocoa & real vanilla. It is nothing like the White Chocolate for kids!
• 360ml Double Cream
• 200g Full Fat Creamcheese (Philadelphia)
• The Zest and Juice of a lime

Method:

• In a double boiler melt the white chocolate with the double cream.
  
  
• In a separate bowl whip up the creamcheese with the zest and juice of the lime.
  
  
• Allow cream and chocolate mix to cool and then combine into the creamcheese and lime mix.
  
  
• Set aside until ready to serve.

Caramelised Demerara Disc

Ingredients:

• Demerara Sugar

Method:

• Lay a teflon non stick sheet over a wooden chopping.
  
  
• Using a cheffy ring or biscuit cutter create a thin circle of demerara sugar.
  
  
• Carefully remove the cheffy ring and using a blowtorch (or under a grill) melt the sugar gently until you feel it will stick when cool.
  
  
• Allow to cool in a dry place until ready to serve. 

Serving Up:

Ingredients:

• Large pan of water
• 1 Cup golden cater or granulated sugar
• Mint leaf and grated white chocolate

Method:

• Gently warm the "Cheese sauce" in a double boiler.
  
  
• To cook the pasta add the cup of sugar to the water and bring to the boil, reduce to a gentle simmer.
  
  
• Place prepared pasta gently in the boiling sugar solution and cook until aldente (This will depend how thick your pasta is) Scoop out with a slotted spoon.
  
  
• On a plate spoon out a portion, spoon over the cheese and place a demerara disc on top.
  
  
• Grate white chocolate and garnish with a mint leaf to serve.