Ingredients
1 litre chicken stock
450 g box macaroni noodles
1 clove garlic, peeled and minced
1 medium shallot, peeled, trimmed and minced
1 tbsp olive oil
360 g cheddar cheese
400 ml can evaporated milk
Step by step
Bring the chicken stock to a low boil over medium heat. Add the macaroni noodles and stir, cooking for the recommended time until al dente.
Drain all but about 120 ml of stock with the noodles in the pan, then cover to keep warm.
While the noodles are boiling, set the KitchenAid Cordless Go Grater/Slicer/Shredder over a medium mixing bowl. Grate the cheese into the bowl, then reserve about 50 g of shreds for garnish and set aside.
In a saucepan over medium heat add a tablespoon of olive oil, the minced garlic and the shallot.
Sauté until softened. Add the evaporated milk to the aromatics and bring to a simmer, stirring occasionally.
Once simmering, gradually add in the grated cheese about 50 g at a time, stirring until melted before incorporating more until all the cheese has been added.
When the cheese sauce is smooth, stir in the cooked macaroni noodles. Stir through until thoroughly warmed, then serve sprinkled with the reserved shredded cheese.
Try mixing in sautéed mushrooms and a bit of crispy prosciutto!