Anonymous Modernist 5519

There are issues when scaling this recipe, and that is no wonder. Three factors will influence the resulting thickness:Which cheese you use. It seems to be quite popular to change cheeses.Which pasta you use. Different kinds will absorb differently.Evaporation during pasta cooking, given by how hard you boil and the area of your cooking vessel vs amount of water.I guess this means that you need to double the surface area of your pot when doubling the water/pasta to get double the evaporation. My solution have been to reduce the water somewhat when doubling, and to ladle of some water when the pasta is al dente. I can then add some of that water back to adjust thickness/viscosity of the finished mac&cheese. This is also beneficial if you use other cheeses that are harder or softer.