Sous Vide Macaroni and Cheese

Sous Vide Water Bath/Immersion Circulator/Vacuum Sealer Machine/Saucepan/Pot

10 minutes

1 hour 10 minutes

American

Sous Vide, Macaroni, Cheese, Comfort Food

Main Course

Sous Vide

Vegetarian

1

250g macaroni pasta

200ml double cream

100ml whole milk

2 tablespoons butter

2 tablespoons plain flour

150g cheddar cheese, grated

Salt and pepper to taste

Preheat your sous vide water bath to 82°C.

Cook the macaroni in a pot of boiling salted water for 8 minutes or until al dente. Drain and set aside.

In a saucepan over medium heat, melt the butter then add the flour and whisk together until combined. Cook for 1 minute then slowly add the cream and milk while whisking continuously until smooth. Simmer for 3 minutes or until thickened then remove from heat.

Add the grated cheese to the saucepan and stir until melted then season with salt and pepper to taste.

Place the cooked macaroni in a sous vide bag with the cheese sauce then seal using either an immersion circulator or vacuum sealer machine according to manufacturer’s instructions.

Place the sealed bag into the preheated water bath for 1 hour or until heated through completely.

Serve hot with extra grated cheese if desired!

Calories – 590, Fat – 24g, Carbohydrates – 60g, Protein – 25g

Enjoy a creamy and delicious macaroni and cheese with this easy sous vide recipe! Preheat your sous vide water bath to 82°C before cooking the macaroni in boiling salted water for 8 minutes or until al dente before adding it to a sealed bag with a cheesy sauce made from butter, flour, cream, milk and cheddar cheese before cooking in the preheated water bath for 1 hour or until heated through completely! Serve hot with extra grated cheese if desired!

3

Southern cuisine is known for its use of fried foods, such as fried chicken and fried okra.