/ck/ - Food & Cooking

Here's mine.

I boil my pasta separately and make a cheese sauce and mix it in right before baking for about 35-40 minutes at 400F topped with a generous amount of sharp cheddar to get nice and brown.

>>13068141
A tiny pinch of sodium hexametaphosphate available online at Amazon and other online stores, will ensure your cheese sauces NEVER break. It is an emulsifying salt with no aftertaste.

>>13071890
speaking of elbows

It tastes like a way better, richer, creamier, fresher, sharper version of Stouffer's frozen which is kinda I guess what I wanted.

AMA about preparation method of ideal mac n cheese

You want to use sodium hexametaphosphate, which you can buy online, to emulsify the sauce so you can use whatever the fuck kinda cheese you want and not have the sauce break or be gritty.