The tricks to prepare the perfect mac and cheese according to Dani García

The tricks to prepare the perfect mac and cheese according to Dani García

Mac and cheese by Dani Garcia





Technical Sheet





The paste drives us crazy, whether in the most typical and purist Italian recipes, in your favorite recipe that you have invented at home or in its more American version: the mac and cheese.

Dani Garcia is one of those chefs we trust blindly, whether in the most refined recipes with gourmet foods, or in recipes as humble but delicious as this typical U.S. pasta dish.

Although he is one of the most awarded and recognized chefs in our country, the truth is that Dani García is as human as everyone else and enjoys at home elaborating as well. the simplest and most delicious recipes.

This is not the first time the chef shares his mac and cheese recipe on social media. First the process through his Instagram account and later some tricks through TikTok to get the perfect point.

Two tricks for a result of ten

The chef has the recipe perfectly measured to get the best result, and so that we can all enjoy some delicious mac and cheese, Dani García unveils us a couple of tricks with which to get the recipe out of ten.

The first trick revealed by the chef from Marbella consists of. cooking the flour very well with the butter so that it loses its uncooked taste. It is enough to put a few pieces of butter in the pan and when it melts, add the flour and let it cook long enough.

The second trick also has time as a key. In this case, that of the béchamel sauce. According to Dani, to get a perfect result, the béchamel sauce must be boiling for at least 10 minutes. before continuing with the recipe.

Dani Garcia’s mac and cheese recipe.

Through his Instagram account, Dani García has shared with his followers the ingredients, quantities and elaboration process for this recipe which is finger-licking good, take note!

Mac and cheese by Dani Garcia


75 gr butter

55 gr flour

600 ml milk



300 gr of gouda

300 gr of emmental

1 tablespoon of mustard

250 gr of coquillette valfleuri paste

120 gr. of grated Parmesan cheese

120 gr. of Panko

50 gr. melted butter

1 teaspoon of sweet paprika


In a saucepan, the chef prepares the roux for the béchamel sauce with 75 grams of butter and 55 grams of flour which he cooks well.

Add 600 ml of milk along with a little salt and pepper. We leave on low heat cooking at least 10 minutes the béchamel.

Once this time has passed, as Garcia does, we put 300 grams of gouda and 300 grams of grated emmental. Stir without stopping.

Meanwhile, we put the pasta to cook, and once it is ready, without draining too much, we pour it into the béchamel sauce.

We prepare a crust with 120 grams of grated Parmesan, 120 grams of panko, 50 grams of melted butter and a spoonful of sweet paprika.

We spread well over the mac and cheese and put it in the oven with gratin function on top.

For an extra touch, once the dish is ready, the chef grates a little black truffle.

Kayleigh Williams