By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Mac and cheese with caviar is the dish that proves comfort food and luxury can sit on the same plate. Properly made aged-cheddar mac and cheese (silky, rich, with a crisp panko top) topped with cold caviar pearls. The contrast between the warm, creamy pasta and the cold, briny caviar is what makes it work.
Key Takeaways
- Use 60% aged cheddar, 40% gruyère for proper depth
- Béchamel base, never cream alone
- Bake briefly under the grill for a crisp panko top
- Caviar goes on top after baking, never before
- 15g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
The Ingredients
Serves 4
- 250g macaroni or rigatoni
- 60g unsalted butter
- 60g plain flour
- 700ml whole milk
- 200g aged cheddar, grated
- 130g gruyère, grated
- 1 tsp Dijon mustard
- 1/2 tsp white pepper
- A small grating of nutmeg
- Sea salt
- 60g panko breadcrumbs
- 30g Parmigiano Reggiano, grated
- 60g Royal Oscietra
The Method
Step 1: Cook the Pasta
Boil the macaroni in salted water for 1 minute under packet al dente. Drain, reserving a cup of pasta water.
Step 2: Make the Béchamel
In a heavy pan, melt the butter. Whisk in the flour and cook 60 seconds. Slowly pour in the milk while whisking constantly. Bring to a simmer and cook 5 minutes until thick.
Step 3: Add the Cheese
Take the béchamel off the heat. Add the cheddar, gruyère, mustard, white pepper, and nutmeg. Stir until smooth. Taste for salt.
Step 4: Combine
Tip the drained pasta into the cheese sauce. Toss to coat. Loosen with pasta water if needed.
Step 5: Bake the Top
Spoon into 4 small ovenproof ramekins or one large baking dish. Mix the panko with the parmesan and scatter over the top. Place under a hot grill for 3-4 minutes until deep golden and crisp.
Step 6: Top with Caviar
Wait 3 minutes for the dish to cool slightly. Top each portion with 15g of caviar. Serve immediately.
Tips
Two cheeses, not one. Aged cheddar gives sharp depth, gruyère adds nutty meltiness. Single-cheese mac is flatter in flavour.
Béchamel base, never cream alone. The flour-thickened white sauce holds the cheese in suspension and prevents it from breaking into oil and curds.
Crisp panko top. The contrast between crisp top and creamy interior is what makes restaurant mac and cheese feel restaurant-quality.
Caviar after baking. Heat above 60C ruins caviar. Wait for the dish to cool slightly before topping.
Variations and Pairings
With Beluga: Use 50g of Beluga XXL divided across 4 portions.
With truffle: Add 1 tbsp of truffle oil to the cheese sauce. Or shave fresh truffle on top alongside the caviar.
With smoked bacon: Add 100g of smoked bacon lardons fried until crisp, mixed in before baking.
Wine pairing: A chilled Riesling or full-bodied white Burgundy.
For more pasta dishes, see our tagliatelle with caviar and cream and caviar carbonara recipes.
Frequently Asked Questions
What's the right pasta shape?
Macaroni is the classic choice. Rigatoni or penne also work well, the ridges hold sauce. Avoid spaghetti or linguine, which don't trap sauce the same way.
Can I prepare in advance?
Make the cheese sauce and combine with pasta up to 4 hours ahead, refrigerated. Top with panko and grill just before serving.
How much caviar per portion?
15-20g per portion is the right balance. Less feels wasted in such a rich dish. More overwhelms.
Why béchamel and not just cream?
Béchamel (flour-thickened) holds the cheese in stable suspension. Pure cream-based sauces can break and split when reheated.
Further Reading
Mac and cheese with caviar on a Sunday evening is one of those comfort dinners that proves luxury and comfort can coexist beautifully. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
447706084493
