Recipe: Mac + Cheese Monte Cristo

Because you NEED to recreate this gooey masterpiece at home.

Posted by Bannock
on March 28, 2017
Recipes

Mac + Cheese:

  • 200g raw macaroni noodles
  • 250ml grated Gruyère
  • 250ml grated Gouda
  • 375ml 35% cream
  • ½ vidalia onion
  • 1 bay leaf
  • 2 cloves
  • 3 tbsp AP flour
    Salt and pepper, to taste
  1. In a medium saucepan, bring cream to a simmer and steep with bay leaf, onion & clove for about 10 minutes.
  2. Toss grated cheeses with the flour.
  3. Raise the temperature on cream to a low boil and slowly whisk in cheese and flour mix until completely melted.
  4. Turn sauce down to low and allow to cook for about 15 minutes, stirring constantly.
  5. Adjust seasoning with salt and pepper to taste.
  6. Cook the macaroni in a separate pot of water. Strain finished sauce over hot noodles. Fold together and reserve.

Red Pepper Jelly:

  • 600g roasted peppers, skins and seeds removed
  • 4g chili flakes
  • 150g white sugar
  • 90ml white wine vinegar
  • 4g kosher salt
  1. Bring all ingredients to a simmer and reduce by about half over low heat in a small pot. This should take about 30-40 minutes.
  2. Blend with immersion blender and chill thoroughly (ideally overnight).

Sandwich:

  • 8 slices of challah bread, sliced about 3 cm thick
  • 16 slices of shaved mortadella
  • 8 slices of aged cheddar (one slice should cover entire slice of bread)
  • 3 whole eggs
  • 250ml milk
  • Butter
  • Nutmeg, to taste
  • Kosher salt, to taste
  1. Preheat oven to 375F.
  2. Whisk together eggs and milk, and season with grated nutmeg and salt to taste.
  3. Lay bread out in four sets of two. Lay one slice of cheese over each piece of bread. Fold mortadella in half, creating a rounded triangle, and lay two slices on each piece of bread.
  4. Place as much mac and cheese as you can onto four of the slices of bread, and top with opposite side.
  5. Soak each sandwich for about one minute per side in the egg and milk mixture.
  6. Preheat non-stick pan on medium and melt a dab of butter.
  7. Cook sandwiches as you would French toast, achieving a rich brown colour.
  8. Transfer to baking sheet and bake for 10 minutes at 375f, until cheese is completely melted.
  9. Allow to rest for five minutes, slice and serve with red pepper jelly.

Serves 4

Pro-Tip: Add a sunny side egg on top and call it a Mac + Cheese Croque Madame!