Stovetop Macaroni and Cheese (Kenji's 3-Ingredient vs. Deb's Quick Essential)

J. Kenji López-Alt demonstrates two different quick stovetop macaroni and cheese recipes: his ultra-simple 3-ingredient version utilizing starch-rich pasta water and evaporated milk, and Deb Perelman's (Smitten Kitchen) rich bechamel-based Mornay style Mac and Cheese with Parmesan. Chef's tips: (1) Using evaporated milk is crucial for Kenji's 3-ingredient recipe; its high concentration of milk proteins acts as a natural emulsifier, preventing the cheese sauce from breaking or turning greasy. (2) For Kenji's method, starting with cold water and using a minimal amount concentrates the starches released from the pasta, which helps thicken and bind the cheese sauce. (3) For Deb's method, adding cold milk all at once to a hot roux prevents lumps more reliably than adding warm milk slowly, provided you whisk immediately. (4) Always melt cheese off the heat or over very low heat. High heat can tighten the cheese proteins, leading to a gritty or broken sauce.

• Time: 15 min
• Servings: 2

Source: ChefChef

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