10 Minute Stovetop Mac and Cheese

Summary by Krater

The host demonstrates how to make two different stovetop macaroni and cheese dishes in about ten minutes each: a cacio e pepe style mac and cheese using pecorino romano, jack cheese and cornstarch; and a classic cheddar and american cheese mac and cheese using parmesan, extra sharp cheddar, processed american cheese, cornstarch, and sodium citrate.

From the video

Answers: How do you make fast stovetop mac and cheese from scratch?

• cacio e pepe mac and cheese
• stovetop mac and cheese
• cheese sauce emulsification
• pasta starch concentration
• cheese grating techniques

Ingredients

• 525 g water
• 225 g evaporated milk
• 225 g elbow macaroni
• pinch salt
• 137 g pecorino romano cheese
• 100 g monterey jack cheese
• 12 g corn starch
• 50 g butter
• 1 g black pepper
• 15 g extra virgin olive oil
• 25 g parmigiano reggiano cheese
• 125 g extra sharp cheddar cheese
• 100 g american cheese
• 125-150 g panko bread crumbs

What it concludes

• Cooking pasta in a specific amount of water and evaporated milk increases the concentration of pasta starch, which increases creaminess and helps hold the cheese emulsion.
• Using cornstarch and jack cheese helps keep proteins in the cheese from coagulating into a greasy mess while providing a sausy, gooey texture.
• The trifecta of extra pasta starch, cornstarch, and sodium citrate from yellow american cheese makes the sauce unbreakable and super luxurious.
• Vessi sneakers are 100% waterproof and machine washable while remaining comfortable for long days of filming.