Lupcheong Mac & Cheese - an Asian twist to the classic

was Tini's mac & cheese worth the hype...? 🤔

recently, i was introduced to the trending Tini’s Mac & Cheese. not really sure what was the hype all about, other than she used 3 pounds of cheese and that it looked too easy to be true… i had to give it a try! even though I did cut down the cheese by half, while keeping the rest of the ingredients the same, there was still A LOT OF CHEESE!! so just a fyi: this is definitely not for the faint hearted 😳

so was it worth it? well, im not going to spoil the fun, you try it for yourself 😉 but if you are looking for another option for pasta, you can check out Bengwhocook’s Stuffed Garlic Mussels Linguine instead.

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@nomies.coi thinkkk @BengWhoCooks can step aside, let Kyzo do it instead 🤪 #sgfoodies #sgtiktok #sgfyp #cooking

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Mac & Cheese

serves 4-5 pax

225g monterey jack cheese block, grated
225g mild cheddar block, grated
225g mozzarella block, grated
1/2 box macaroni pasta
3 tbsp butter
3 tbsp flour
1 cup milk
1.5 cups heavy cream
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tbsp mustard sauce
1 Chinese sausage, diced
Ritz crackers (optional)

directions:

• prepare all the ingredients beforehand:
  - mix salt, paprika, garlic & onion powder together and set seasoning aside
  - soaking the chinese sausage, deskin them, dice and panfry it (keep any leftover oil)
  - grate and mix all cheeses together

• pre-heat the oven to 180 degrees.

• in a pot, cook the pasta, following the instructions on the packaging, but removing the pasta 1-2 minutes earlier as it will continue cooking in the oven later. drain and set aside.

• in a medium-size pan, melt butter and mix in HALF of the seasonings. stir until its nice and toasty. then mix in the flour and cook it for about 2-3 mins.

• on medium-low heat, pour in the milk and stir occasionally until it is slightly thickened then add in the heavy cream and stir, allow it to thicken. add in the remaining seasonings and mustard.
  **if it ever gets too thick, slowly add in milk in increment to thin it down.

• on low heat, add in half of the grated cheese into the mixture, and stir to a thick flowy consistency. then add in the pasta and chinese sausage, mix well.

• in an oven safe dish, layer the pasta mixture, and cheese, finishing off the top with a layer of cheese and dash of paprika powder (this will give more of the browning color). place in the oven and heat till the top is nice and brown, or till the cheese have melted. drizzle with the chinese sausage oil (if any).

• optional: once it is slightly cooled, crush a layer of Ritz crackers over the top for extra crunch, and serve!