Pureed Macaroni & Cheese
4
The family’s version
- Baked macaroni and cheese
- Browned cheese top
- Breadcrumbs
The Level 4 version
- 180 g macaroni, cooked very soft
- 250 ml smooth cheese sauce
- 60 ml warm milk as needed
- 1 tbsp cream cheese
Convert it
- Cook the macaroni well beyond al dente until it breaks apart under a fork.
- Blend pasta, warm cheese sauce, and cream cheese until no pasta pieces remain.
- Pass through a fine sieve and add warm milk a spoonful at a time if the puree is sticky or too firm.
- Check that it holds a soft mound, is not gluey, and slides off the spoon in one cohesive spoonful.
- Serve without baked crust, breadcrumbs, grated cheese, or any chewy browned pieces.
EquipmentBlender, fine sieve, spoon and fork for testing
SLP tipPasta starch can turn gluey quickly; extra smooth sauce is safer than blending longer once the pasta is smooth.
Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture. Only the test confirms it.
Follow Your Swallow · https://followyourswallow.com/recipes/pureed-macaroni-cheese-level-4
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