Silky stovetop mac & cheese with crunchy topping

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***RECIPE, SERVES 1 AS MAIN DISH, 2-4 AS SIDE DISH***

1/4 lb (113 g) dried elbow pasta
1/3-1/2 cup (80-120 ml) milk
1-2 (15-30 g) tablespoons butter (depending on how rich you want it)
1 cup (100 g) any semi firm cheese(s), grated and packed
1 teaspoon (4 g) sodium citrate
*OR*
1/2 cup (3 slices, 50 g) processed cheese (American cheese, "cheese slice," etc) torn and packed INSTEAD of sodium citrate
1/2 cup (50 g) any semi firm cheese(s), grated and packed

For the breadcrumb topping

1/2 tablespoon (7 g) butter
1/8 cup (11 g) breadcrumbs (I like panko)
1/8 teaspoon herbs and/or spices (I like Herbs de Provence)

Grate your cheese — my favorite combination is smoked gouda and sharp cheddar. Get a pot of salted water coming to a boil for the noodles.

Make the breadcrumb topping by melting the butter in a small pan on medium-high heat and mixing in the breadcrumbs, stirring constantly. When they're almost brown to your liking, mix in your herbs/spices and cook for another minute before dumping everything out on a paper towel to drain a cool.

Get your noodles cooking. In a cold pot, combine the milk (start with a smaller amount because you can add more later), cheese, sodium citrate (if using), and butter. Start melting on medium-high heat, stirring constantly. Once it is totally melted and simmering, consider adding more milk if the sauce looks too thick — remember it will thicken as it cools to eating temperature.

Drain the noodles and stir them into the sauce. Add in any additional seasonings to taste — I like a little garlic and mustard powder. Transfer to a plate and top with the breadcrumbs.

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Комментарии

Q: Was that cheese $599??
A: Hah, no. $5.99.

A: That's a recipe for a baked mac & cheese. When I made it, a lot of people asked me if I could do a recipe for stovetop mac & cheese, so that's what I did! The recipes are not interchangeable — generally if you're gonna go stovetop, you want much less milk/water.

A: That's for you to decide! Kenji's recipe is brilliant, but I do think emulsifying salts get you a noticeably smoother product that's also more stable — it reheats better, for example. But Kenji's use of evaporated milk for its protein content and viscosity is brilliant. Another advantage of this recipe, though, is that you can get the lactose content way down by using water instead of milk. Old Man Ragusea is getting lactose intolerant too, I'm sad to say.

Q: Do Brits really call American cheese "cheese slices"?

Q: Does it have to be the "deli deluxe" American cheese?
A: Absolutely not. Kraft Singles, for example, would be fine. Anything that has sodium phosphate or sodium citrate in the ingredients should work. Or, as I demonstrated, you can just buy some sodium citrate, which is what I do.

Q: Could you boil the mac in the milk instead?
A: It would be tricky to cook macaroni in that small a quantity of milk without the milk burning, but I'm sure it's possible.

Q: Did you accidentally show your address here?
A: Meh, kinda. Not a big deal. In most American counties, your address is a matter of public record if you own your home, which I do. Tons of peoplefinder websites scrape the tax records and aggregate them in searchable databases, like anywho.com. You could get my address by just googling "Adam Ragusea address." You're on your honor to not come murder me.

aragusea

Nice that you've included a shot with spoiled sauce.
Internet recipes are lacking this. They only show what it's like when going the right way, but it's hard to spot if something is off.

didandron

this is why i love mr. ragusea so much. he's so straightforward he could be a ruler and nobody would notice

enscry

I swear after seeing that “Adam Reguesea Breathes” video I can’t watch this video normally

Musically_Declined

I appreciate the close integration with the metric system.

mtx

Adam's son: "Dad, why is my sister's name Rose?"
Adam: "Because your mother likes roses"
Son: "Thanks Dad"
Adam: "No problem, Heterogeneity"

jasonsharmamusic

I saw a video of him breathing only and now I can’t help not hear it

Shakalakaboom

"Organic Non-GMO" Salt. If someone has a way of genetically modifying salt and growing it using fertilizer I would be impressed!

Planetbustard

Adam: *breaths*
Everyone: "write that down!"

hamishschture

3:12 Looking for:
[ ] men
[ ] women
[ x ] 100 grams of cheese total

pandoratypography

One thing I discovered recently is that "smoked gouda" sold in stores usually has sodium citrate or some other emulsifier in it as well; it's basically super fancy american cheese. So you could use that instead of kraft slices if you were so inclined.

praetorfenix

Been looking for a good stovetop mac for a while. Tried literally every other method in the book, none of them turned out great. Just gave this recipe a shot and I'm sold. Threw in a little hot sauce and chopped up chicken tenders to make it a buffalo chicken mac. Really, really good

samdecaprio

“I usually drain through a gap in the pot lid - that way I don’t have to get a strainer dirty” I relate to this and I love you for it!

AustinHansen

As a science nerd, I love that you explain why certain things work. Knowing why certain techniques work on a scientific level seems like it can some benefits.

ethanmorrow

This recipe has been a huge hit in my house, even with my picky kids. It looks creamy, it tastes delicious, seriously everyone in my family loves it. And I don't feel as guilty as when I used to make the box stuff.

RahulPawa