Christmas Macaroni Cups

INGREDIENTS FOR MAC AND CHEESE:

30g All-Purpose Flour

960g Water

30g Maven Unsalted Butter

200g El Real Rainbow Salad Macaroni

480g Fresh Milk

250g Cheddar Cheese

50g Mozzarella Cheese

2g Chicken Broth Cube

2g Pepper

INGREDIENTS FOR DOUGH:

265g Continental All Purpose Flour

150g Maven Unsalted Butter

10g Refined Sugar

2g Iodized Salt

38g Cold Water

2g Vinegar

INGREDIENTS FOR TOPPINGS:

20g Scallions

PROCEDURE FOR MAC AND CHEESE:

1. In a saucepan, boil water with salt. Add in El Real Party Pasta and cook until firm or al dente. Set aside.
2. In a separate saucepan, melt Maven Butter Unsalted over medium-high heat.
3. Add the Continental All Purpose Flour and cook until turns light brown.
4. Pour in the fresh milk and stir.
5. Add the cheddar and mozzarella cheese and stir until it melts.
6. Season with chicken broth cube and pepper.
7. Mix together the macaroni and sauce until well incorporated.

PROCEDURE FOR DOUGH:

1. In a bowl, mix sugar and salt to vinegar and water until dissolved.
2. In a separate bowl, sift Continental All Purpose Flour
3. Cut the butter into the flour with your hands.
4. Gradually add the water-vinegar mixture to the flour mixture to the flour mixture. Do not knead the dough.
5. Shape the dough into a ball then cover with plastic. Let it rest and chill for 15 minutes.
6. Cut the dough into 30-gram portions.
7. Press dough onto each cup of greased muffin tin.
8. Poke holes with a fork.
9. Bake the dough for 15 mins in 145°C

PROCEDURE FOR ASSEMBLY:

1. Fill baked pie cups with macaroni and cheese.
2. Bake for another 25 minutes until golden brown.
3. Once cooled, garnish with scallions.