The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos (plus a large never-before-seen recipe video catalog): www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
It's a southern thing, in regards to the topping. I use saltines crumbled, add melted butter unsalted, and paprika for color. I also like crumbled, cheez it's on occasion as well.
I've got a half-pound each of small spirals and small bowties (farfalle), for a little extra fun. Looking forward to trying your version. The recipe I use now is pretty good; it starts with a bacon béchamel...
Great recipe. A tip for UK viewers is that Dairylea slices (not triangles though, different ingredients) contain Sodium Citrate so they work as an emulsifier and give it that "American Cheese" creaminess. I made it today using 1 slice together with grated Mature Cheddar, Emmental & Parmesan. Without the Sodium Citrate you're just making cheesy milk 👍
@@pandoraeeris7860 So, for a single lemon, roughly how much soda? I was in doubt, so I was going to start with the lemon juice, add soda until the fizz stops, and then a few drops more LJ.
James is such a smart cookie. And man, I shouldn't watch these videos when I'm hungry, lol. That mac and cheese has me salivating! And I'm honestly a bigger fan of this type of mac and cheese than the baked mac and cheese (I know that's sacrilege in some circles). I can't wait to try this one.
Shredded/grated cheeses usually are coated with cellulose powder to prevent it from clumping together in the package. It also inhibits melting properly. Celllulose strengthens plant cell walls, as in wood. Paper is composed of cellulose fibers.
Usually when James critiques the food I think “eh, the kid’s got a point.” I’m disagreeing with him today. No way is Annie’s better than homemade mac! 😆
@@adhunt1 I'm honestly surprised a stock wasn't used! But yeah the water would definitely water down the taste. Honestly think that's one major reason it didn't have that mac and cheese taste that James said. Also don't think it had enough salt from the cheese since it was watered down
I made homemade Mac and cheese once and my cheese broke, I think it was too hot. I remembered I had sodium citrate in my pantry from my smoking ingredients. 1 tsp into the Mac and cheese mixture and voila….it came together like a dream. Great to know a bit of food science!
It's all about the mixture of cheeses you use (for that 8.5 rating). Each person has their preference. The technique was great. Going to start trying out the emulsifier myself.
Sodium citrate is literally god-send for mac n cheese. So glad you use it in this and show how important it can be! A lot of people fear these compounds that shouldn't be feared.
That's a pretty good fast Macaroni Cheese. I'm an old Brit and I just can't say 'Mac and Cheese' although that revolting term has entered our dining establishments. My issue with it is that it has a ton of cheese (red Chedder - what's that?) which I like but if I'm going to clog up my arteries I have to reserve it for the real deal which is baked and so worth the bit of extra time. I also love frying chopped onion in my Macaroni Cheese. By the way, some folk have way too much spare time if they want to criticise you guys and the Taste Tester. You guys are legends and we love the content and yummy recipes.
Mac and Cheese makes it sound like something from McDonalds. I stick with Macaroni Cheese too. I add crispy bacon bits to mine which takes it to another level.
I add Sodium Citrate to make creamy cheese sauces by adding a little American Singles to the sauce. It has sodium citrate in it, so it makes sense that it works to emulsify any cheese sauce. 👍 Love a good creamy Mac n Cheese! I will definitely try this.
For me I actually like it when he gets sassy. Great comedic moments and also nice seeing today's young people learning to articulate their thoughts on food, beyond "it's good" or "I like to eat that." Our young James has learned to actually explain why he likes or dislike a food. "It's too salty" or "i would have balanced it out with some chili paste" etc
so timely and i'm doing this for sure -- last year i brought mac n cheese that i had in trays in the fridge overnight. took an hour longer than i thought to finish in the oven and held up the entire meal. don't think my dad will ever forgive me 😂
As someone who actually is EXTREMELY close with this family. I will say, James says whatever comes into his mind. I think he takes after me 😆 This recipe looks amazing and is great for thanksgiving side dish! Won’t take up that precious oven space! Thanks for sharing! I would also like to ask, can a béchamel be used in place of the Sodium Citrate if one cannot find it?
Hi. I have only recently found this family making these incredible videos. I’ve scrolled back in time, watching The Taste Tester grow (and the plaid chair disappear!) and find it such a warm and inviting video to watch. I have to say I binge watch this and other friendly cooking videos like it to soothe my anxiety. I’m so happy I stumbled upon this family’s delightful channel. And, yes, I love the honest reviews and the banter. AND the LawngIsland accent is so fun! 😁 Please keep it going! Hugs! From a fan in Northern Wisconsin. Or, in the language of my people, “da nort woods, eh?” 🤣
Using evaporated milk, pasta water, and some american seems to add enough emulsifiers to not need sodium citrate. At least, that's what I do for non-bake mac and cheese and it works great!
If you put about 100 grams of American cheese in place of 100 grams of the cheddar, you don't need to buy sodium citrate separately, because the American cheese has the sodium citrate right in it.
Omg....sodium citrate is magic. This is why I love your channel. The best home cooking is levelled up. I also use sodium citrate to make parm broth with my saved rinds. Thank u.
If you live in an area (e.g. the UK) where it's not possible to buy sodium citrate in a shop, you can add a bit of process cheese (e.g. Kraft, Dairylea) to the sauce. It'll already have the sodium citrate in it.
You can also make it very easily. All you need is citric acid and baking soda. You could in theory use lime juice but you can also just buy dried citric acid at any place that sells canning supplies.
I use Sodium citrate... it's great... The key to a nice smooth sauce is never stop stirring it... otherwise it can get grainy... also to get to the boxed flavor add a little MSG
James is the best! I measure everything up to Annies now. I used to (as a kid) served mac and "cheese" from my grandmother using Velveeta. Was honestly the best ever but I will never touch that again and haven't since I looked into the ingredients lol. Having said that, I will give this a shot and thanks again to James for his perfect honesty
Thanks as always for the video. I haven't made stove top M&C but it's on the list. I use a bit of sodium citrate in anything liquid that cheese goes into. As you point out Velveeta gets to the same place but having the actual powder on hand this is more flexible. Also it never occurred to me that James was throwing the reviews. It doesn't seem like his style.
Instead of the Sodium Citrate, a few slices of American Cheese will add the same melting quality to the Cheddar. American Cheese contains enough Sodium Citrate to do the job
I've been watching and enjoying your videos since the beginning. You've finally made it when the "chefs" online are upset you didn't use stock for an fing mac & cheese recipe. Congrats. Keep helping and encouraging us despite haters please.
Bravo, that sodium citrate (vitamin C) is great stuff, its available in regular "big" grocery stores in the baking aisle... It also works for gravy, cream sauces, fondue, pana cotta anywhere you need a fat to be denatured and emulsify with a watery liquid.
Annie's! 🤣🤣🤣 Seriously this looks so good! Definitely cooking this for Thanksgiving! My kids are just as opinionated about food so I'll see how their response is!
I’m a pro grating cheese too - I use my Kitchen Aid attachment! 😂. I’ve watched a lot of your videos and I love hearing what your son has to say. Because he’s young, he sometimes has trouble articulating his feedback, but I find your son, you and your lovely wife delightful!
the pre grated or shredded cheese to stop it from sticking together uses cellulose....yes finely grated wood, just put a block of cheese in the freezer for a half hour then grate it much better and cheaper
I never had the sauce break when I made it ... I've used this type of sauce for macaroni. Cheese using for dipping pretzels bath stick. You want it for what you're using it for
I prefer to mix spicy rotel or hot pace picante sauce on my cheese sauce. On the fence about bread crumbs, but I must try the dry mustard. Great video as always. Last year I tried your au jus recipe and my wife literally went gaga over it. Now she can't wait for it again this year. Dry aging a rib roast already for about 4 weeks so far.
This is a good recipe from childhood with different pastas. James is a great taste tester and also giving ratings. Father and Son look alike with a sliver of different personalities that works. Also used Velveeta cheese. Yes. Ive loved it decades. Still do. Good video.
American cheese contains sodium citrate. Instead of the straight up sodium citrate, you can use 1 or maybe 2 slices of good quality American cheese (make sure the package says "cheese" and not "cheese food"). I appreciate that you suggest using it near the end of the video.
I like this style of Mac and cheese. It also makes nice nacho cheese sauce. When I want to cook with sodium citrate I do one of two things- Lazy mode: use a slice or two of American cheese, there's always extra melting salts in there, it's also a great way to save a sauce that wants to break. Science mode: I keep citric acid and baking soda on hand for other recipes. What's great is that you can mix the two to make sodium citrate. 2.1 g citric acid + 2.5 g baking soda = 2.9 g sodium citrate and a lot of CO2. So for 15 g you need 13 g soda and 11g citric acid. Just add them to the water. Bonus - this reaction is what makes Alka Seltzer fizz, and sodium citrate is what is called a buffer and can help with acid indigestion without all the gas you get from straight baking soda. I am not a doctor, do your own research, talk to doctors, etc etc. Extra bonus-- you can use this stuff to make bath bombs Keep making the great videos!!
Nice. .... I really can't think of any recipe that you've prepared that didn't look deliciously tasty. Thank you so much for all of your videos. Tara & James add great content to your productions also. Thanks so much for all of your uploads. :)
I love to make a version of this! Only I add in sautéed onions, sour cream, and crumbled bacon. 😁. And I also add in Trader Joe’s umami seasoning, it adds extra umami and flavor without msg!
I have experimented quite a bit with macaroni and cheese, dialed it down to fontina, pecorino and a medium sharp cheddar, with half and half and while milk. It makes a pretty creamy sauce if you’re skilled at making a béchamel. I have wanted to try it with some mascarpone next.
I understand what he’s saying here , we were actually talking about this in the kitchen at work tonight, about Kraft Mac being its own thing and homemade never being close to it. I like both kinds butof I don’t make Kraft often. I’d use more mustard in this recipe. I’d even squirt some yellow or spicy brown into the cheese.
I've thought about using the sodium citrate to make cheese sauce for Philly Cheese Steak heroes and nachos. You've inspired me to order it so I can make this mac & cheese. I've been making baked mac & cheese for many decades, but this looks like a quick and easy lunch or side dish.
In Wisconsin we would need to have all the cheese in it. Love James' rating, no teenager would honestly eat more than 1 bite if he or she didn't really like the food.
I guess it depends on how you define creamy but you can absolutely make extremely creamy mac and cheese. You just have to know how to make bechamel correctly but I can see the "molecular gastronomy" folks loving it!
Thanks for introducing sodium nitrate to me, I'll try this instead of making the typical bechamel. I'll also look into what other culinary uses can I utilize it for. Also, try mixing gruyère cheese with cheddar. First, it will improve the sauce's taste significantly. Second, it will make the sauce color lighter and much closer visually to Annie's white cheddar mac n cheese so maybe that will mentally trick Jason into thinking it resembles Annie's. You know, we often taste with our eyes first.
Sodium citrate not sodium nitrate. Sodium Nitrate is used in sausage making and 15 grams is enough to cure 5 kg of meat. It would be poisonous at that level in a small batch of mac and cheese
My version uses even fewer ingredients, just equal weights of macaroni, cheese, and evaporated milk. Plus salt and mustard powder to punch it up. (Mustard powder is the secret ingredient - it amps up the cheese flavor like espresso powder does with chocolate.)
I've seen videos from your channel for over a year but just now really dug in the past week or so. I finally subbed yesterday. Keep up the great work and don't worry about Reddit. That place is a wasteland of sheer idiocy for the most part!
Adding sugar and vinegar will make it taste more like Annie's. Sugar because you're not actually tasting cheese. You're tasting sugar. And vinegar because vinegar brings out any flavor via contrast. That's something my brother learned working in the coast guard galy. So later in life he was trying to recreate Kraft macaroni and cheese. Adding those 2 ingredients really did the trick.
It will make about 6 servings with sauce to spare - you could probably add another half pound of pasta though without doubling the sauce. If you do double the sauce then you would double the sodium citrate.
I'm from the US and I prefer grams for accuracy and appreciate it when recipes at least give both measurements. When baking, there's no way I'd go back to measuring by volume.
Hi Jim Hi Tara, you can take that Mac N Cheese and cook up some broccoli and get some fresh chicken fingers and you have a feast. Happy Thanksgiving!!!
I'mma try it. Already have the stuff I'm going to eat on Thanksgiving, but Christmas is coming up, and you don't really need an excuse to make homemade macaroni and cheese. Ain't no way Annie's, or any boxed macaroni and cheese, and some are actually really good, is better than homemade.
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
▶🎥Become a Patreon member for full meal videos (plus a large never-before-seen recipe video catalog): www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
It's a southern thing, in regards to the topping. I use saltines crumbled, add melted butter unsalted, and paprika for color. I also like crumbled, cheez it's on occasion as well.
I've got a half-pound each of small spirals and small bowties (farfalle), for a little extra fun. Looking forward to trying your version. The recipe I use now is pretty good; it starts with a bacon béchamel...
Your son is so precious. Good job mom and dad, Mac n cheese looks delish!
If i ever have a son i hope I can have a father son dynamic like these guys do
Love it when James gives a “meh” kinda of rating….and then keeps eating🤣🤣 thanks for the video!
My dad is like that. He'll eat a huge plate of something. You ask him if he liked it, and he's like, "It wasn't great."
Great recipe. A tip for UK viewers is that Dairylea slices (not triangles though, different ingredients) contain Sodium Citrate so they work as an emulsifier and give it that "American Cheese" creaminess. I made it today using 1 slice together with grated Mature Cheddar, Emmental & Parmesan. Without the Sodium Citrate you're just making cheesy milk 👍
Yes, I just use the cheapest slices from Tesco, one seems enough but two doesn't hurt.
Great tip for us across the pond, thank you
Just add some lemon juice to baking soda and you have sodium citrate!
@@pandoraeeris7860 Science!
@@pandoraeeris7860 So, for a single lemon, roughly how much soda?
I was in doubt, so I was going to start with the lemon juice, add soda until the fizz stops, and then a few drops more LJ.
James is such a smart cookie. And man, I shouldn't watch these videos when I'm hungry, lol. That mac and cheese has me salivating! And I'm honestly a bigger fan of this type of mac and cheese than the baked mac and cheese (I know that's sacrilege in some circles). I can't wait to try this one.
Right?? I like a baked Mac and Cheese, but sure won't say no to this one. 🌿
Shredded/grated cheeses usually are coated with cellulose powder to prevent it from clumping together in the package. It also inhibits melting properly. Celllulose strengthens plant cell walls, as in wood. Paper is composed of cellulose fibers.
Usually when James critiques the food I think “eh, the kid’s got a point.” I’m disagreeing with him today. No way is Annie’s better than homemade mac! 😆
But when the sauce is made of water??
@@adhunt1that's what I was thinking! Like what 😂
@@JDubST Water inherently doesn’t have flavor! Everything else staying the same, a stock of some kind would’ve amped up the sauce
@@adhunt1 I'm honestly surprised a stock wasn't used! But yeah the water would definitely water down the taste. Honestly think that's one major reason it didn't have that mac and cheese taste that James said. Also don't think it had enough salt from the cheese since it was watered down
Annie's has the advantage of cheese powder, which is going to end more intense.
I made homemade Mac and cheese once and my cheese broke, I think it was too hot. I remembered I had sodium citrate in my pantry from my smoking ingredients. 1 tsp into the Mac and cheese mixture and voila….it came together like a dream. Great to know a bit of food science!
It's all about the mixture of cheeses you use (for that 8.5 rating). Each person has their preference. The technique was great. Going to start trying out the emulsifier myself.
Sodium citrate is literally god-send for mac n cheese. So glad you use it in this and show how important it can be! A lot of people fear these compounds that shouldn't be feared.
That's a pretty good fast Macaroni Cheese. I'm an old Brit and I just can't say 'Mac and Cheese' although that revolting term has entered our dining establishments. My issue with it is that it has a ton of cheese (red Chedder - what's that?) which I like but if I'm going to clog up my arteries I have to reserve it for the real deal which is baked and so worth the bit of extra time. I also love frying chopped onion in my Macaroni Cheese. By the way, some folk have way too much spare time if they want to criticise you guys and the Taste Tester. You guys are legends and we love the content and yummy recipes.
Mac and Cheese makes it sound like something from McDonalds. I stick with Macaroni Cheese too. I add crispy bacon bits to mine which takes it to another level.
I add Sodium Citrate to make creamy cheese sauces by adding a little American Singles to the sauce. It has sodium citrate in it, so it makes sense that it works to emulsify any cheese sauce. 👍 Love a good creamy Mac n Cheese! I will definitely try this.
I can't resist a creamy stovetop mac n cheese!! James is too funny 😅 It's so great to have such unpretentious honesty in the reviews! 😊
For me I actually like it when he gets sassy. Great comedic moments and also nice seeing today's young people learning to articulate their thoughts on food, beyond "it's good" or "I like to eat that."
Our young James has learned to actually explain why he likes or dislike a food. "It's too salty" or "i would have balanced it out with some chili paste" etc
Adding some worchestershire sauce to the cheese sauce makes it tasty.
so timely and i'm doing this for sure -- last year i brought mac n cheese that i had in trays in the fridge overnight.
took an hour longer than i thought to finish in the oven and held up the entire meal. don't think my dad will ever forgive me 😂
It's pretty obvious that James tells it as it is. We would all love his job, for sure ✨✨
The entire channel is pure honesty with delicious amazing recipes.
As someone who actually is EXTREMELY close with this family. I will say, James says whatever comes into his mind. I think he takes after me 😆 This recipe looks amazing and is great for thanksgiving side dish! Won’t take up that precious oven space! Thanks for sharing! I would also like to ask, can a béchamel be used in place of the Sodium Citrate if one cannot find it?
Hi. I have only recently found this family making these incredible videos. I’ve scrolled back in time, watching The Taste Tester grow (and the plaid chair disappear!) and find it such a warm and inviting video to watch. I have to say I binge watch this and other friendly cooking videos like it to soothe my anxiety. I’m so happy I stumbled upon this family’s delightful channel. And, yes, I love the honest reviews and the banter. AND the LawngIsland accent is so fun! 😁 Please keep it going! Hugs! From a fan in Northern Wisconsin. Or, in the language of my people, “da nort woods, eh?” 🤣
Using evaporated milk, pasta water, and some american seems to add enough emulsifiers to not need sodium citrate. At least, that's what I do for non-bake mac and cheese and it works great!
If you put about 100 grams of American cheese in place of 100 grams of the cheddar, you don't need to buy sodium citrate separately, because the American cheese has the sodium citrate right in it.
Omg....sodium citrate is magic. This is why I love your channel. The best home cooking is levelled up. I also use sodium citrate to make parm broth with my saved rinds. Thank u.
If you live in an area (e.g. the UK) where it's not possible to buy sodium citrate in a shop, you can add a bit of process cheese (e.g. Kraft, Dairylea) to the sauce. It'll already have the sodium citrate in it.
You can also make it very easily. All you need is citric acid and baking soda. You could in theory use lime juice but you can also just buy dried citric acid at any place that sells canning supplies.
Cellulose is the anti-caking agent used in processed cheeses. Could also be potato or corn starch
I use Sodium citrate... it's great... The key to a nice smooth sauce is never stop stirring it... otherwise it can get grainy... also to get to the boxed flavor add a little MSG
I can't wait to try this recipe. I wonder if some onion powder and some garlic powder would boost the flavor a bit??
James is the best! I measure everything up to Annies now. I used to (as a kid) served mac and "cheese" from my grandmother using Velveeta. Was honestly the best ever but I will never touch that again and haven't since I looked into the ingredients lol. Having said that, I will give this a shot and thanks again to James for his perfect honesty
This would be great, with mustard and a bottle of beer too.😊❤
You should find sodium citrate at your supermarket in the canning aisle. It is commonly used as a preservative.
Thanks as always for the video. I haven't made stove top M&C but it's on the list. I use a bit of sodium citrate in anything liquid that cheese goes into. As you point out Velveeta gets to the same place but having the actual powder on hand this is more flexible. Also it never occurred to me that James was throwing the reviews. It doesn't seem like his style.
Annie’s is every kids standard. I’ve stopped making homemade Mac n Cheese all together. It frustrated me for so long. 😂
Instead of the Sodium Citrate, a few slices of American Cheese will add the same melting quality to the Cheddar. American Cheese contains enough Sodium Citrate to do the job
True, but sodium citrate is just baking soda + lemon juice, which everyone has!
That's pretty cool, the sodium citrate. You learn something new every day.
11:14 This made me laugh really hard. I can't believe someone would accuse your taste tester of not being honest 😂
I've been watching and enjoying your videos since the beginning. You've finally made it when the "chefs" online are upset you didn't use stock for an fing mac & cheese recipe. Congrats. Keep helping and encouraging us despite haters please.
Bravo, that sodium citrate (vitamin C) is great stuff, its available in regular "big" grocery stores in the baking aisle... It also works for gravy, cream sauces, fondue, pana cotta anywhere you need a fat to be denatured and emulsify with a watery liquid.
Annie's! 🤣🤣🤣 Seriously this looks so good! Definitely cooking this for Thanksgiving! My kids are just as opinionated about food so I'll see how their response is!
This looks really good and easy. I like the idea of making this when my nieces and nephew are here versus boxed stuff! Thanks for sharing ❤
I’m a pro grating cheese too - I use my Kitchen Aid attachment! 😂. I’ve watched a lot of your videos and I love hearing what your son has to say. Because he’s young, he sometimes has trouble articulating his feedback, but I find your son, you and your lovely wife delightful!
the pre grated or shredded cheese to stop it from sticking together uses cellulose....yes finely grated wood, just put a block of cheese in the freezer for a half hour then grate it much better and cheaper
Oh those bread crumbs- great idea!!!
You and your family are making a great job running this channel! ♥
Colby Jack is my favorite. Great idea with the bread crumbs.
I never had the sauce break when I made it ...
I've used this type of sauce for macaroni. Cheese using for dipping pretzels bath stick. You want it for what you're using it for
I prefer to mix spicy rotel or hot pace picante sauce on my cheese sauce. On the fence about bread crumbs, but I must try the dry mustard. Great video as always. Last year I tried your au jus recipe and my wife literally went gaga over it. Now she can't wait for it again this year. Dry aging a rib roast already for about 4 weeks so far.
This looks amazing I love how you explain everything
This is a good recipe from childhood with different pastas. James is a great taste tester and also giving ratings. Father and Son look alike with a sliver of different personalities that works. Also used Velveeta cheese. Yes. Ive loved it decades. Still do. Good video.
American cheese contains sodium citrate. Instead of the straight up sodium citrate, you can use 1 or maybe 2 slices of good quality American cheese (make sure the package says "cheese" and not "cheese food"). I appreciate that you suggest using it near the end of the video.
I like this style of Mac and cheese. It also makes nice nacho cheese sauce.
When I want to cook with sodium citrate I do one of two things-
Lazy mode: use a slice or two of American cheese, there's always extra melting salts in there, it's also a great way to save a sauce that wants to break.
Science mode: I keep citric acid and baking soda on hand for other recipes. What's great is that you can mix the two to make sodium citrate. 2.1 g citric acid + 2.5 g baking soda = 2.9 g sodium citrate and a lot of CO2.
So for 15 g you need 13 g soda and 11g citric acid. Just add them to the water.
Bonus - this reaction is what makes Alka Seltzer fizz, and sodium citrate is what is called a buffer and can help with acid indigestion without all the gas you get from straight baking soda. I am not a doctor, do your own research, talk to doctors, etc etc.
Extra bonus-- you can use this stuff to make bath bombs
Keep making the great videos!!
The best trick I ever picked up making mac n' cheese is including sodium citrate in the sauce.
Looks great to me. I'll will eat it and always be full.
Nice. .... I really can't think of any recipe that you've prepared that didn't look deliciously tasty. Thank you so much for all of your videos. Tara & James add great content to your productions also. Thanks so much for all of your uploads. :)
I love to make a version of this! Only I add in sautéed onions, sour cream, and crumbled bacon. 😁. And I also add in Trader Joe’s umami seasoning, it adds extra umami and flavor without msg!
Perfect timing; I need comfort food. Also we celiacs thank you for not using flour! We can use gluten-free pasta for this.
Love Mac & Cheese with ham diced in it. You could add broccoli for a complete meal in one pot. Only one pot to wash.
Thanks for the sodium citrate secret. You don't see too many other mac & cheese videos saying that.👍
I have experimented quite a bit with macaroni and cheese, dialed it down to fontina, pecorino and a medium sharp cheddar, with half and half and while milk. It makes a pretty creamy sauce if you’re skilled at making a béchamel. I have wanted to try it with some mascarpone next.
I understand what he’s saying here , we were actually talking about this in the kitchen at work tonight, about Kraft Mac being its own thing and homemade never being close to it. I like both kinds butof I don’t make Kraft often. I’d use more mustard in this recipe. I’d even squirt some yellow or spicy brown into the cheese.
You guys are sooo close to 1M! Know that you are loved, respected, and envied. ✌🏻♥
Agreed…hard to find Sodium citrate in store👍. James is an honest soul, he’s the best…and no way is he prompted by Jim…he’s way too smooth for that❤
I've thought about using the sodium citrate to make cheese sauce for Philly Cheese Steak heroes and nachos. You've inspired me to order it so I can make this mac & cheese. I've been making baked mac & cheese for many decades, but this looks like a quick and easy lunch or side dish.
In Wisconsin we would need to have all the cheese in it. Love James' rating, no teenager would honestly eat more than 1 bite if he or she didn't really like the food.
Alternative to the chili crunch, I like to use Tony Cachere's Creole Seasoning in the topping. Delicious with a little kick!
That texture looks amazing! And a lot healthier than that stuff in the blue cardboard box!
"Why would I want my Son to continually berate me?" That made me laugh! We know you are honest, James.
I guess it depends on how you define creamy but you can absolutely make extremely creamy mac and cheese. You just have to know how to make bechamel correctly but I can see the "molecular gastronomy" folks loving it!
My go to for creamy Mac and cheese is a mornay sauce with cheddar and guda
Thanks for introducing sodium nitrate to me, I'll try this instead of making the typical bechamel. I'll also look into what other culinary uses can I utilize it for.
Also, try mixing gruyère cheese with cheddar. First, it will improve the sauce's taste significantly. Second, it will make the sauce color lighter and much closer visually to Annie's white cheddar mac n cheese so maybe that will mentally trick Jason into thinking it resembles Annie's. You know, we often taste with our eyes first.
Sodium citrate not sodium nitrate. Sodium Nitrate is used in sausage making and 15 grams is enough to cure 5 kg of meat. It would be poisonous at that level in a small batch of mac and cheese
My version uses even fewer ingredients, just equal weights of macaroni, cheese, and evaporated milk. Plus salt and mustard powder to punch it up. (Mustard powder is the secret ingredient - it amps up the cheese flavor like espresso powder does with chocolate.)
I've seen videos from your channel for over a year but just now really dug in the past week or so. I finally subbed yesterday. Keep up the great work and don't worry about Reddit. That place is a wasteland of sheer idiocy for the most part!
You can use a few slices of deli american cheese and it will give it similar chemistry and make it work.
Needs that fresh cracked pepper on top though!!
Awesome video. I did not know about this sodium citrate. Gonna try this!
That looks so good and doable. Thanks!
Adding sugar and vinegar will make it taste more like Annie's. Sugar because you're not actually tasting cheese. You're tasting sugar. And vinegar because vinegar brings out any flavor via contrast. That's something my brother learned working in the coast guard galy. So later in life he was trying to recreate Kraft macaroni and cheese. Adding those 2 ingredients really did the trick.
I'd use sharp white cheddar (like Cabot Seriously Sharp).
The fact that people on the internet have Sip and Feast conspiracy theories….what a time we live in
Love your energy. Glad I found your videos.
My college boys have always preferred the creamier stove top over the baked. Thats a big bag of citrate😂. Not sure what else i would use it for
Fruit salad u want to last?
I prefer shells over elbows, but I'll be honest, I prefer radiatore (I probably mispelled that) over shells!
Looks yummy. I'm going to try it.
Switch that milk to evaporated, and you won't need the sodium citrate. Add a few slices of American to give him that mac n cheese flavor.
looks great...did you say how many people this recipe will serve? If we double recipe, do we double the Sodium Citrate, as well?
It will make about 6 servings with sauce to spare - you could probably add another half pound of pasta though without doubling the sauce. If you do double the sauce then you would double the sodium citrate.
@@SipandFeast Thanks so much for taking the time to response...love your vids
Excellent 👍 thank you 💯
Thanks!
Thanks so much!
Annie's white cheddar is tough to beat!!
Tip from the UK, mix some Red Leicester in with the Cheddar if you can get some.
If it’s available where you live I would suggest you try Cooper Sharp White American cheese as a secondary cheese.
No fkin way he's putting Annie's as the standard to judge on. It's KD ALL DAY
Jeff Mauro, on The Kitchen, alway does a cheese sauce with evap milk and cornstarch. I have purchased malt for special bread from Anthonys, online.
FYI - 15g = one tablespoon. 3 teaspoons = 1 tablespoon.
I'm from the US and I prefer grams for accuracy and appreciate it when recipes at least give both measurements. When baking, there's no way I'd go back to measuring by volume.
Great job 🎉🎉
Thank you for not apologizing for listing the ingredients 👍💜
Nice to see another mc fan. Re: James…like my mom said, ‘without bad ratings, how else can I improve?’ Lie and the food will always remain bad.
Cavatappi is really good pasta to use! 👍🏼
Hi Jim Hi Tara, you can take that Mac N Cheese and cook up some broccoli and get some fresh chicken fingers and you have a feast. Happy Thanksgiving!!!
I make this with 3 oz of cream cheese instead of the sodium citrate
Thank you
Yes, Food Lab and J Kenji Lopez-alt introduced me to the sodium citrate recipe from Modernist Cuisine.
I will NEVER go back
I'mma try it. Already have the stuff I'm going to eat on Thanksgiving, but Christmas is coming up, and you don't really need an excuse to make homemade macaroni and cheese. Ain't no way Annie's, or any boxed macaroni and cheese, and some are actually really good, is better than homemade.
Potato Starch is the anti-caking agent in preshredded cheese.