The Grand Reserve
Caviar Mac & Cheese
A decadent baked mac and cheese, finished with a crown of Kaluga Hybrid caviar. Bake and broil it fully before the caviar ever comes near heat.
Serves: 4 as a rich side or shared starter · Time: about 1 hour
Ingredients
For the pasta
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1 lb elbow macaroni, or cavatappi as pictured
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Salt, for the pasta water
For the cheese sauce
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4 tbsp unsalted butter
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¼ cup all-purpose flour
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3 cups whole milk, warmed
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8 oz Gruyère, shredded
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8 oz aged white cheddar, shredded
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2 oz Parmesan, finely grated
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1 tsp Dijon mustard
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½ tsp garlic powder
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½ tsp fine sea salt, plus more to taste
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¼ tsp white pepper
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Pinch of freshly grated nutmeg
For the truffle breadcrumb topping
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1 cup panko breadcrumbs
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2 tbsp unsalted butter, melted
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1 tbsp truffle oil
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2 tbsp finely grated Parmesan
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Pinch of salt
To finish
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1–1.5 oz (30–45g) Kaluga Hybrid caviar
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2 tbsp finely chopped chives
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A few flakes of edible gold leaf (optional)
Method
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Cook the pasta. Boil in well-salted water until just shy of al dente, since it will finish cooking in the oven. Drain and set aside.
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Make the roux. Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes, until pale and foamy. Don’t let it brown.
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Build the sauce. Slowly whisk in the warm milk, a little at a time, until smooth. Simmer, stirring often, until it’s thick enough to coat the back of a spoon, about 5–7 minutes.
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Melt in the cheese. Reduce the heat to low. Add the Gruyère, cheddar, and Parmesan in handfuls, whisking until each addition is fully melted and smooth. Stir in the Dijon, garlic powder, salt, white pepper, and nutmeg. Taste and adjust the seasoning.
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Combine. Fold the drained pasta into the cheese sauce until well coated. Transfer to a buttered baking dish, or to individual cast-iron or enamel dishes as pictured.
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Top and bake. Mix the panko, melted butter, truffle oil, Parmesan, and a pinch of salt. Sprinkle it evenly over the mac and cheese, leaving a small clear circle in the center for the caviar crown. Bake at 375°F (190°C) for 15–20 minutes, until bubbling, then broil for 1–2 minutes, until the crumbs are deep golden. Watch closely so they don’t burn.
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Rest. Let the dish rest 3–5 minutes out of the oven. This matters: caviar should never touch anything actively hot, or the delicate roe will cook and the pearls will lose their pop.
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Crown it. Spoon the Kaluga Hybrid caviar into a neat mound in the center clearing. Scatter chopped chives around it and finish with a few flakes of gold leaf, if using.
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Serve immediately, spooning from the center outward so every portion gets a bit of caviar.
Notes:
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Serve with mother-of-pearl spoons if you have them. Metal spoons can give caviar a metallic taste.
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For individual portions, divide the mac and cheese into small oven-safe dishes before baking, so each guest gets their own caviar crown.
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How much caviar? 30g makes an elegant crown for sharing. For a more generous serving, use a 50g tin.