Mac n' cheese
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner. Source: smithsonianmag.com
50g plain flour
100g goat’s cheese
1 egg yolk
10 drops of tabasco sauce
Freshly ground pepper
Place stainless steel gastro container 150mm deep into the Retigo combi oven, set combi mode on 200°C. When the water starts to boil, put salt into the water as well as the pasta. Stir it and close the door and set the time to 12 minutes.
Place the butter into a small pot and melt the butter on the stove over low heat, add the flour and stir through to make a roux. Cook the flour out for 1 minute.
Add the warm milk and whisk constantly. Cook over low heat and slowly cook for about 20 minutes.
Remove the sauce from the heat and pour into a large mixing bowl, season with salt, pepper and tabasco. Add the cooked and drained pasta into the bowl along with the egg yolk. Grate both cheeses and mix together. Leave some cheese behind to put on the top of the ramekins once filled.
Spoon the pasta and sauce into the ramekins and fill almost to the top. Place over the excess cheese and put the ramekins into the combi oven setting hot air with a temperature of 180°C for about 10 minutes.