Creamy Mac and Cheese
Serves 8
Ingredients
- 16 oz pasta
- 1 1/4 cup milk
- 1 1/4 cup water
- 4 cup shredded cheeses (chedder, parmesan, asiago, gruyere)
- 1 Tbsp sodium nitrite
- 1 1/2 tsp dry mustard
- 1 tsp salt
- 1 tsp ground black pepper
Directions
- Bring a large pot of salted water to boil and cook macaroni until al dente. Reserve 1 cup of pasta water then drain the macaroni in a colander.
- Combine the milk, water, and sodium citrate in a large pot and bring to a simmer.
- Once simmering add the cheese slowly to the pot, 1-2 tablespoons at a time, and mix until combined. Continue the process until the cheese sauce is completely smooth.
- Once the cheese sauce is smooth, add the mustard powder and stir to combine. Taste test and season with salt and pepper to taste.
- Combine the pasta with half of the cheese sauce to start, then continue to add to desired consistency.
- If the mac and cheese is too thick, add a touch of the water can be added.
Notes
This recipe uses sodium citrate (can be made from lemon juice and baking soda) to prevent the cheeses from separating.
Immersion blender is highly recommended.