Better mac and cheese
Brian Lagerstrom · ♥ 16.6K likes · 581.4K views · 11 min video
Read about cheddar in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 750 g water
- 225 g evaporated milk
- 3–4 g salt
Into a four-quart sauce pan add the water, evaporated milk and a medium pinch of salt.
Better version: cooking large elbows in evaporated milk
- 225 g large elbow mac
Add 225 grams of large elbow mac, stir, bring to a boil, lid on, and cook about 10 minutes until tender.
- 125 g extra sharp cheddar
- 10 g cornstarch
Grate 125 grams of extra sharp cheddar on the largest holes of a box grater and toss it with 10 grams of cornstarch.
- 50 g butter
Once the noodles are past al dente, stir 50 grams of butter into the starchy milk until melted.
Building the better cheese sauce
- 5 slices American cheese
- 30 g grated Parmesan cheese
Add five slices of American cheese, then the cornstarched cheddar and 30 grams of Parmesan, stirring until melted and silky.
- 2–3 g salt
- extra sharp shredded cheddar cheese
Season with about two to three grams more salt, pile into a deep bowl and top with extra sharp shredded cheddar.