Offline
this will go nicely with the Mountain Dew salad dressing
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: this_feature_currently_requires_accessing_site_using_safari
I found this one that's highly rated and looks super simple once you get that pasta to water correct.
3-Ingredient Stovetop Mac and Cheese Recipe
This creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time.www.seriouseats.com
FWIW, Alton Brown now says to use cold water with pasta as the slower cooking gives a better noodle. Haven't had time, but planning to use his new good eats reloaded cacio e pepe recipe which calls for that method.
I really just prefer the heartier baked mac versions, thickened with egg. But this has potential to dip to unseen levels of nasty.
That looks good. Apparently you can also use evaporated milk to improve the texture of ice cream.
this is the recipe I was talking about - https://www.seriouseats.com/recipes/2016/11/sodium-citrate-baked-mac-and-cheese.html
Wait, does the sodium citrate get rid of the need for milk because it turns the cheese into a sauce?
Basically, yes.
Can you still do milk in that? I understand why you use the sodium and that's to help the cheese melt but I think a milk sauce would always be welcomed. I haven't made my dad's mac and cheese in years and don't have the recipe anymore but I do know that he uses pet milk and velveeta. I always wound up mixing in up to 4-5 more cheeses.
Sure you can. You could use milk or cream to emulsify the cheese (probably) but it’s really not necessary. I mean cheese and milk are pretty close to the same thing so you could do what you want.
I left my real question out and that is should I use the sodium for cheeses that don't like melting while still using milk?
Probably but you will need to be more specific.
I remember reading on here, probably from you, that adding the sodium helps the cheese melt(I do think I'm forgetting a reason or something with that). I guess will any cheese melt when used with milk while making mac n cheese?
Cheese is going to melt how it melts. The sodium citrate lets it emulsify into a liquid so it stays creamy/melted even when it cools off.
So I'll want to add that. My mac n cheeses would become almost hard while cold because of how much cheese I'd use. My brain is starting to percolate already with ideas.
Cheese is going to melt how it melts. The sodium citrate lets it emulsify into a liquid so it stays creamy/melted even when it cools off.