America's Test Kitchen

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We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus. Ideas, Pasta, Casserole, Macaroni Cheese, Stovetop Mac And Cheese, Macaroni And Cheese, Best Mac And Cheese, Mac And Cheese, Cheesy Sauce

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus. Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor…

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MamaJean

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