The ULTIMATE Mac and Cheese Recipe!!!

This is the ULTIMATE Mac and Cheese (in my humble opinion of course). We’re combining a dry-brined, fatty Ribeye with a “sciencey” healthier cheese sauce that uses science to stay perfectly silky without cream or butter, just pure sharp cheddar and sodium citrate! Then finish with a zesty Chimichurri to raise things to the next level. What would YOU add to upgrade this futher? (other than bacon, don’t say bacon)

Ingredients: (Makes 2 servings)
8 oz prime ribeye
1 bunch parsley
1 bunch cilantro
2 cloves garlic
2 tbs red wine vinegar
1/4 cup olive oil
1 tsp red pepper flakes
150 g pasta
4 oz cheddar cheese
5 g sodim citrate

Recipe

1. The Dry-Brine Steak (Prep 3-5 hours ahead)
Cube the ribeye into 1-inch pieces and salt heavily on all sides.

Place in the fridge for at least 2 hours. This dries out the surface to ensure a deep crust when searing.

2. The Zesty Chimichurri
Finely mince the parsley and cilantro by hand (avoid the food processor for better texture).

Grate in 1-2 cloves of garlic.

Add red pepper flakes, salt, and pepper.

Whisk in 1/4 cup Olive Oil and 2 tbsp Red Wine Vinegar and rest in the fridge.

3. The Steak Sear
Heat a cast-iron skillet over medium-low heat.

Add the steak cubes. Start low to render out the ribeye fat early so the steak eventually fries crispy in its own tallow.

Once fat is rendered, increase heat to crisp the edges.

4. The Sauce
Boil your pasta in salted water until al dente.

In a separate pan, simmer 96g of water or milk with 5g of Sodium Citrate.

Slowly whisk in 4oz of freshly grated cheddar. The citrate will act as an emulsifier, turning the cheese into a perfectly smooth liquid without clumps.

5. Assembly
Fold the cooked pasta into the cheese sauce until every spiral is coated.

Plate the mac, top with a generous portion of steak bites, and finish with a the chimichurri.

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