Silky stovetop mac & cheese with crunchy topping

Summary by Krater

This video demonstrates how to make stovetop macaroni and cheese with a silky-smooth sauce using emulsifying salts, either by using processed American cheese or by adding sodium citrate directly to real cheese. The video concludes with a recipe for macaroni and cheese featuring a panko breadcrumb topping.

From the video

Answers: How do you make smooth homemade stovetop macaroni and cheese?

• macaroni and cheese
• cheese sauce emulsification
• emulsifying salts
• sodium citrate
• panko breadcrumbs

Ingredients

• 50 g real cheese
• 3 slices American cheese slices
• 1/4 box large elbow macaroni
• 1 big pinch salt
• 100 ml milk
• 1 to 2 tablespoons butter
• frozen peas
• smoked gouda
• sharp cheddar
• 1 teaspoon sodium citrate
• 1/2 cup panko
• herbes de provence
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder

What it concludes

• Emulsifying salts like sodium phosphate and sodium citrate unfurl milk protein casein, allowing it to bind with water and fat to create a smooth, luscious cheese sauce.
• Using processed cheese provides built-in emulsifying salts that allow you to melt additional real cheese and milk smoothly without the sauce curdling.
• Adding sodium citrate to real cheese allows you to make a completely smooth cheese sauce without processed cheese.
• Stove-top mac and cheese can be enhanced in texture by making a toasted panko breadcrumb topping cooked in butter.