After years of eating Annie's boxed Macaroni and Cheese, my kids won't touch the homemade stuff.
So last week I set out to find a mac and cheese recipe that would rival Annie's—that my kids would eat. My first attempt was a stovetop cheese sauce with this easy (no roux) method. The sauce was tasty but too clumpy, a dead giveaway. Let's face it, much of feeding kids is tricking their senses into familiarity.
Next I reached out to an Alton Brown recipe which called for evaporated milk (that stuff in a can), egg yolks and cornstarch which I thought made an excellent cheese sauce that held up well to pasta but the boys found it "too cheesy." I know. And it's ok to wonder at times like these: why did I have children?
Finally I went all out. I ordered some sodium citrate from Amazon which according to the molecular gastronomy world can make cheese sauce out of water and it's true. It's magic! You take the tiniest bit of water and add a pinch of the powder, bring to a boil and then start adding shredded cheese and you get cheese sauce. We played it like a science experiment (again) which got Mack's attention just long enough to take this iphone shot.
The result was superb., A thick gooey cheese sauce that actually tastes like cheese. I was most proud of this one but before I got the chance to use it for mac and cheese, the Superbowl came along so I used it for some kick ass nachos. Check these out:
Unfortunately, the cheese ended up kind of hard, dry and almost invisible as it cooled. I'm going to try this magic sauce with the macaroni because it's just so cool and easy, why wouldn't I? But you can probably predict the dinner table results.
Anyway, Annie's is now banned from my house. Too bad for my kids they will never enjoy mac and cheese for dinner again.