Silky Stovetop Macaroni and Cheese
ID: f16312bf...
A super smooth and silky stovetop macaroni and cheese made easy using emulsifying salts, either from processed cheese slices or pure sodium citrate, topped with a flavorful, crispy herbed breadcrumb crust.
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🍳 Cooking Flow
Grate the cheeses and boil the elbow pasta in salted water for 7 minutes. → Toast panko breadcrumbs with butter and herbs in a pan, then drain on a paper towel. → Combine milk, butter, cheese, and your chosen emulsifier (sodium citrate or processed cheese slices) in a cold pan. → Heat on medium-high and stir constantly until the sauce is completely melted, smooth, and emulsified. → Drain the pasta, mix it into the hot sauce, season to taste, and serve topped with the crispy breadcrumbs.
Cooking Steps
Brief Cooking Order
Grate the cheeses and boil the elbow pasta in salted water for 7 minutes. → Toast panko breadcrumbs with butter and herbs in a pan, then drain on a paper towel. → Combine milk, butter, cheese, and your chosen emulsifier (sodium citrate or processed cheese slices) in a cold pan. → Heat on medium-high and stir constantly until the sauce is completely melted, smooth, and emulsified. → Drain the pasta, mix it into the hot sauce, season to taste, and serve topped with the crispy breadcrumbs.
Introduction
A super smooth and silky stovetop macaroni and cheese made easy using emulsifying salts, either from processed cheese slices or pure sodium citrate, topped with a flavorful, crispy herbed breadcrumb crust.
Step 1
Grate your chosen semi-firm cheeses (such as cheddar, smoked gouda, or goat cheese) and set aside.
Step 2
Bring a pot of salted water to a boil, add 1/4 lb of elbow macaroni, and cook for 7 minutes.
Step 3
If using the processed cheese method: In a cold pan, combine just under 1/2 cup of milk, 3 slices of torn-up processed American cheese, 1/2 cup of grated real cheese, and 1 to 2 tablespoons of butter.
Step 4
Place the pan over medium-high heat and stir constantly until the cheese melts completely into a smooth, emulsified sauce. Do not stop stirring, or the sauce might curdle.
Step 5
Drain the cooked pasta and immediately stir it into the warm cheese sauce. Adjust consistency with a splash of milk if too thick, or more processed cheese if too thin.
Ingredients List
Important Notes
Emulsifying salts (sodium citrate/sodium phosphate) are the secret to the ultra-smooth, silky texture found in boxed mac and cheese.
Always start with a cold pan when making the cheese sauce to ensure even melting and emulsification.
You must stir the cheese sauce constantly while heating. Leaving it unstirred can cause the emulsion to fail, resulting in a grainy, broken sauce.
The sauce will thicken significantly as it cools. It should look slightly too loose when hot so that it reaches the perfect creamy consistency at eating temperature.
Adjust the sauce thickness dynamically: add more milk if it's too thick, or melt in a bit more processed cheese if it's too thin.
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