Mac and Cheese

Name: Mac and Cheese
Cuisine: American
Ingredients: 1/2 lb (225 g) pasta; 2 tbsp (28 g) butter; 1-1/2 cups (360 ml) half-and-half (whole milk will do, but will be less creamy); 1/2 tsp ground black pepper; 1/2 tsp salt; 1/2 tsp onion powder; 1/2 tsp ground mustard; 1/8 tsp MSG (Accent); 1 tsp sodium citrate; 1/8 tsp turmeric or paprika (optional, for color); 113 g mild cheddar cheese (¼ lb or about 1 cups shredded); 60 g American cheese, shredded or diced (about 3 slices); 45 g Colby cheese (about ½ cup shredded); 25 g Parmesan cheese, finely grated (about 1/4 cup)

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

The sodium citrate is the key to this recipe. It is an emulsifier that helps the cheese melt without separating into a greasy mess.

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

The sodium citrate is the key to this recipe. It is an emulsifier that helps the cheese melt without separating into a greasy mess.

Saved

Ingredients

1/2 lb (225 g)pasta
2 tbsp (28 g)butter
1-1/2 cups (360 ml)half-and-half (whole milk will do, but will be less creamy)
Spices
1/2 tspground black pepper
1/2 tspsalt
1/2 tsponion powder
1/2 tspground mustard
1/8 tspMSG (Accent)
1 tspsodium citrate
1/8 tspturmeric or paprika (optional, for color)
Cheeses
113 gmild cheddar cheese (¼ lb or about 1 cups shredded)
60 gAmerican cheese, shredded or diced (about 3 slices)
45 gColby cheese (about ½ cup shredded)
25 gParmesan cheese, finely grated (about 1/4 cup)

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Steps

1

Boil pasta in salted water until al dente. Drain and set aside.
2

Cheese Sauce Base
In the same pot, melt the butter over medium heat. Pour in the half and half and whisk in the spices until dissolved. Bring to a gentle simmer.
3

Melt the Cheese
Reduce heat to low and slowly add the cheeses, whisking as it melts.
4

Add the drained pasta to the cheese sauce. Stir until well coated. You can add a dash of milk, if needed, to adjust the consistency.