mac & cheese.
Its really good, dont use pre-shredded cheese.
Ingredients:
150g macaroni/torchio/cavatappi/rigatoni.
kosher salt.
water.
cheese sauce:
16-oz of evaporated milk.
50g 35% heavy cream.
50g gruyere, grated.
50g pecorino romano or parmigiano, grated.
130g sharp cheddar, grated.
120g cream cheese.
2 tsp white vinegar.
1 tsp dijon mustard.
1 tsp black pepper, ground.
1 tsp garlic powder.
1 tsp smoked paprika.
1 tsp cayenne pepper.
small pinch nutmeg, grated.
1 1/2 tsp sodium citrate or 1 tbsp lemon juice + 1/2 tsp baking soda.
kosher salt.
keep extra grated cheese for layering.
Equipment:
pot.
whisk or immersion blender.
skillet or baking dish.
Yield:
~2 servings.
Execution:
cheese sauce.
Bring a pot of salted water to a simmer over medium heat.
Set your oven to broil.
Add evaporated milk, heavy cream and sodium citrate to a seperate pot, heat over medium until simmering.
If you don’t have sodium citrate, whisk together lemon juice and baking soda in a pot and wait for it to stop fizzing, once this is done add the milk and cream then bring to a simmer.
Once simmering, add the cheese, spices and mustard.
Add the pasta to the simmering water and cook until al dente.
Drain the pasta, and add it to the cheese sauce, add the vinegar at this stage as well.
Pour the mac and cheese into a baking dish or pan.
Cover the top with more cheese and put in the oven until the top is golden brown and crispy. If the sauce overheats it will split and become clumpy or grainy, do not leave the mac & cheese in the oven for more than 5-10 minutes.
Let rest for 5 minutes, serve.
To reheat: Add a portion of the mac&cheese to a pot, add a couple tablespoons of milk and heat over medium until right.