Name: Silky Stovetop Mac and Cheese with Sodium Citrate (Standard)
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound Elbow Macaroni; 2 teaspoons Kosher Salt; 2 cups Whole Milk; 1/2 cup Water; 1 teaspoon Sodium Citrate; 1/2 teaspoon Dry Mustard; 1/4 teaspoon Black Pepper; 8 ounces Sharp Cheddar Cheese-shredded; 4 ounces Monterey Jack Cheese-shredded

Recipe tier

A classic, creamy macaroni and cheese made on the stovetop, leveraging sodium citrate for an exceptionally smooth, stable sauce without a roux or processed cheese.

Total 30 min

Serves 6 servings

Steps 4

Ingredients 9

Soundtrack the cook

Soul kitchen · 46 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 22m Plate 5m Reset 10m

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Pasta
1 pound 450 g Elbow Macaroni
2 teaspoons 10 g Kosher Salt
Cheese Sauce Base
2 cups 480 mL Whole Milk
cup 120 mL Water
1 teaspoon 5 g Sodium Citrate
teaspoon 2.5 g Dry Mustard
teaspoon 1.25 g Black Pepper
Cheese Blend
8 ounces 225 g Sharp Cheddar Cheese-shredded
4 ounces 115 g Monterey Jack Cheese-shredded

Equipment

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Instructions

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Cook Pasta: In a large pot, bring 4 quarts (3.8 liters) of water to a rolling boil. Add 2 teaspoons (10 g) of Kosher Salt, then add the Elbow Macaroni. Cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
Prepare Sauce Base: While pasta cooks, combine the Whole Milk, Water, Sodium Citrate, Dry Mustard, and Black Pepper in a large saucepan. Heat over medium-low heat, stirring occasionally, until the liquid reaches 180°F (82°C) and the sodium citrate is fully dissolved. Do not boil.
Melt Cheese: Gradually add the shredded Sharp Cheddar Cheese and Monterey Jack Cheese to the hot liquid, a handful at a time, whisking constantly until each addition is fully melted and incorporated before adding more. Continue until all cheese is melted and the sauce is smooth and glossy. The sauce should maintain a temperature between 160-180°F (71-82°C).
Combine and Serve: Add the drained Elbow Macaroni to the cheese sauce. Stir gently to coat all the pasta evenly. Serve immediately, ensuring the sauce remains creamy and hot.