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Looks interesting, but way, way too fussy. I really don't understand why people make macaroni and cheese recipes so complicated, with the cream sauces and baki
by douche 11y ago
Looks interesting, but way, way too fussy. I really don't understand why people make macaroni and cheese recipes so complicated, with the cream sauces and baking it and all that. It's incredibly easy and delicious if you just boil the pasta, strain it, throw it back in the pot, then chuck in butter, a little bit of milk, and cheese, and simmer until the cheese melts. Literally the Kraft dinner directions, just with real ingredients.
- maxerickson 11y agoI think you could use it in that recipe; the sodium citrate will keep the cheese from separating and help it mix with the butter.
- Arcsech 11y agoAdding sodium citrate to a cheese sauce is the best way I've found of making it less fussy. It's literally like pixie dust - you sprinkle some into some water, melt some cheese in the water, and bam: smooth, creamy cheese sauce with no chance of it separating.
- manachar 11y agohttp://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ http://modernistcuisine.com/recipes/silky-smooth-macaroni-an... This is supremely unfussy. Best part is the cheese sauce reheats perfectly. The final result is creamy and can be made with any cheese on hand to taste. (Smoked Gouda is astoundingly good) Your instructions above is my "bachelor version", but grating some cheese into water with sodium citrate while the pasta water is coming to a boil is ridiculously easy and will produce an actual sauce, unlike the melted globs of cheese produced in the bachelor version.