This is a super simple stovetop mac & cheese recipe with a few simple tweaks and additions. It uses easy to remember ratios--which is something I also loved about my last recipe--and take about 15 minutes of hands-on time, if you are fast.
Required special equipment:
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Digital kitchen scale
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Fine mesh strainer
Notes:
This recipe is for two portions. You can easily scale this up, as needed. I have successfully made a double batch. One important thing to consider is the width of your pot, because the width of the pot affects how quickly water evaporates, and we will be cooking the pasta until almost all of the water has evaporated. For two portions, I use a pot that has an interior diameter of 7 inches. For the double recipe, I used a pot that has an interior diameter of 9 inches. This is important.
I call for sodium citrate in this recipe. Sodium citrate is probably a special-order item for most of you, so I will provide an alternative to using this. For those who are curious, you can buy SC on Amazon for less than $8 USD. SC is the key ingredient for making those ultra-smooth and velvety cheese sauces. It is an emulsifier, and it prevents (or makes it really difficult) cheese sauces to break. It also makes it possible to re-heat the mac & cheese without the cheese breaking the next day. It's really great stuff!
To skip the sodium citrate, you will want to use 2 ounces of American cheese. Yes, that's right, Kraft singles. You can go fancy deli American cheese if you wish, but it will make no difference here. We are simply after the sodium citrate that is already within the Kraft singles. That is one of the things that make it such a great melting cheese. In addition to using 2 ounces of American cheese (exactly 3 Kraft singles), you will want to stick to younger and good melting cheese, like mild or medium cheddar, Monterey jack, or fontina cheese. Avoid using sharp or other aged cheeses, as it will not stay as melty without using the sodium citrate.
Ingredients:
- 6 ounces (170g) elbow macaroni, or other short pasta
- 6 ounces (170g) evaporated milk
- 6 ounces (170g) shredded cheese blend (3 oz sharp cheddar, 2 oz gruyère, 1 oz parmigiano-reggiano)
- 3 ounces (85g) hatch chile salsa, or diced green chiles
- 1 teaspoon sodium citrate
- 1 teaspoon Dijon mustard
Prep (mise en place):
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Grate all of your cheese into one large bowl, refrigerate until needed.
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Weigh out 3 ounces of the hatch chile salsa and then separate the solids from the liquids by passing it through a fine mesh strainer and pressing the solids with a flexible spatula. Reserve both the solids and liquids in separate bowls.
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Weigh out the evaporated milk and set aside.
Instructions:
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Weigh out 6 ounces of dry pasta and add it to a cold 4-quart saucepan that is about 7-8 inches in diameter. Add ½ teaspoon of salt. Add the reserved hatch chile juice to the dry pasta. Rinse out the bowl with water and add that to the pasta. Now add water to the pasta until the water just barely covers the top of the pasta.
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Set the pot over high heat, bring the water to a boil and stir frequently so that all of the pasta cooks evenly. Let the pasta boil until almost all of the water has been absorbed or evaporated. This should take about 6-7 minutes. Once there is no more than 1/4 cup of pasta water remaining, immediately add the evaporated milk. Do not drain the pasta water. If there is more than 1/4 cup, just keep boiling until it is reduced. It is better to over-cook the pasta than have too much water at this point. If the pan is dry before the pasta is cooked, add water in 1/4 cup increments until it is cooked.
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Add the sodium citrate if using, stir to dissolve, and bring the evaporated milk to a boil. Once it begins to boil, turn the heat to low and add the cheese, one third at a time, mixing well after each addition.
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Once all of the cheese has melted, turn off the heat and fold in the reserved hatch chiles and Dijon mustard. Taste and add more salt if needed.
Cost Breakdown:
| Ingredients | Ounces | Cost/oz. | Total Cost |
|---|---|---|---|
| Elbow macaroni | 6 | 0.063 | $0.38 |
| Evaporate milk | 6 | 0.07 | $0.42 |
| Shredded cheese | 6 | 0.172 | $1.03 |
| Hatch chile salsa | 3 | 0.20 | $0.60 |
| Sodium citrate | 0.22 | 0.67 | $0.15 |
| Dijon mustard | 0.166 | 0.166 | $0.03 |
Total cost per serving: $1.31
Notes on prices: These costs are from my local Costco and my local Meijer. They represent the cheapest possible option.
Recipe inspiration: Serious Eats
bon appetit
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