Mac and Cheese
Ingredients: dried pasta shells, milk, white wine, Gruyere cheese, smoked Gouda cheese · 100 min cook time · 550kcal · ~₩25,200
Ingredients
1lb dried pasta shells, 3cups milk, 1cup white wine, 0.5lb Gruyere cheese, 0.5lb smoked Gouda cheese, 0.5stick butter, 4teaspoons sodium citrate, 0.5teaspoon mustard powder, 0.5teaspoon garlic powder, 1little shake cayenne pepper, 1to taste black pepper, 1to taste salt
Instructions
1. Preheat oven to 350°F (175°C). Put a pot of water on to boil for the pasta.
2. Grate the Gruyere and smoked Gouda cheese.
3. In a saucepan, combine 3 cups of milk and 1 cup of white wine. Heat on medium.
4. Add 1 tablespoon plus 1 teaspoon (4 teaspoons total) of sodium citrate to the liquid in the saucepan. Stir to dissolve.
5. Add half a teaspoon each of mustard powder and garlic powder, a little shake of cayenne pepper, and some black pepper to the saucepan. Stir well.
6. Add half a stick of cold butter, all in one chunk, to the saucepan. Allow it to melt slowly.
7. Whisk in the grated cheese, one handful at a time, until melted and smooth. Do not bring to a simmer.
8. Salt the boiling water and cook the pasta for 5 minutes only. Drain the pasta.
9. Spray or butter an oven-safe pot. Add the drained pasta, then pour the cheese sauce over it. Stir to combine.
10. Cover the pot and bake at 350°F (175°C) for 45 minutes.
11. Uncover the pot and bake for another 30 minutes, or until the top is browned and crunchy.
12. Remove from oven and let cool for 20-30 minutes before serving.
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