Good mac and cheese
Brian Lagerstrom · ♥ 16.6K likes · 581.4K views · 11 min video
Read about american cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 quarts boiling water
Boil three to four quarts of water with 10 grams of salt.
- 10 g salt
- 225 g elbow macaroni
Cook 225 grams of small elbow macaroni about 10 minutes, roughly 60 seconds past the package instruction, until tender rather than al dente.
Drain off most of the pasta water, saving about five to ten percent so the sauce does not get too thick.
Back on the stove over low heat, add 250 grams of milk and bring to a boil.
American cheese sauce with sodium citrate
- 250 g milk
- 150 g American cheese
- 150 g shredded cheese
Stir in the American cheese and the shredded cheese until melty.
- 50–75 g milk
Loosen with another 50 to 75 grams of milk and stir until gooey and saucy.
Loosening, salting and tasting the good version