Modern Baked Mac and Cheese with Cheddar and Gruyère

seriouseats.com

Hello Kirsti

Kosher salt

1 pound (450g) elbow macaroni

5 tablespoons (75g) unsalted butter, divided

4 teaspoons (15g) sodium citrate (see note above)

1 ½ pounds (680g) grated sharp Cheddar cheese (see note above)

1 teaspoon (5ml) hot sauce, such as Frank's Red Hot

½ (2g) teaspoon mustard powder

¼ (1g) teaspoon garlic powder

½ pound grated Gruyere cheese (see note above)

1 cup (2 ounces; 55g) panko bread crumbs

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer