Elbow macaroni is the classic pasta for mac and cheese, but any kind of pasta works. Those varieties having a rough surface hold the sauce better. Although cheese lovers might be tempted to boost the sauce-to-pasta ratio, keep in mind that the sauce is very rich. A little goes a long way.
| Ingredient | Mass | Volume | Scaling | ||
|---|---|---|---|---|---|
| Bacon | 0.5 lb | 227% | |||
| Milk or water | 1.25 cups | 265% | |||
| Sodium citrate | 11% | ||||
| Cheddar cheese, finely grated | 285% | ||||
| Water | As needed for cooking pasta | ||||
| Dry macaroni | 2 cups | 240% | |||
| Salt | To taste | ||||
Instructions
Pan fry or bake bacon to your satisfaction.
Combine milk (or water if you're out of milk) and sodium citrate in a pot, whisk to dissolve, and bring to a simmer over medium heat.
Add cheese into the simmering liquid gradually, blending each addition with an immersion blender until melted and completely smooth.
Bring a large pot of water to a boil. Boil noodles until al dente according to the package directions, 5-6 minutes.
Drain. Do not rinse pasta.
Stir in the warm cheese sauce, and fold in bacon.
Season with salt and serve immediately.