Mac & Cheese

One of the best mac & cheese I ever ate. I got a little lazy when mixing the cheese causing some oil to separate from the final product. Despite my mistake, it still turned out amazing. You can use any strong/semi firm cheese for this recipe.

Sources

Taken from Adam Ragusea.

Ingredients

  • 452g dried pasta shells

  • 3 cups milk (I used almond milk)

  • 1 cup white wine (can be replaced with more milk)

  • 1/2 lb sharp Cheddar

  • 1/2 lb smoked Gouda

  • 57g butter, cold (half a stick)

  • 4 teaspoons sodium citrate (easily ordered online)

  • black pepper

  • (optional) 1/2 teaspoon mustard powder

  • (optional) 1/2 teaspoon garlic powder

  • (optional) dash of cayenne pepper

Directions

  • Grate all of your cheese ahead of time.

  • Add milk, wine and sodium citrate and heat in a sauce pan. Also add in your seasoning of choice (black peper, mustard powder, garlic powder and cayenne pepper if following the recipe)

  • Add your in your cold butter (preferably as one big chunk) to allow it to slowly emulsify. Stir you liquid with a whisk and slowly add in your grated cheese until melted. This should take 5-7 minutes.

  • Salt water and par-boil your pasta for roughly 5 minutes, they will finish cooking in the oven.

  • In a large oven safe pot/pan mix your pasta and cheese sauce and place into a 350F oven for 45 minutes covered.

  • Uncover and let bake for another 20-30 minutes. For an extra crunch broiled for the last 2-4 minutes.