22 minutes ago, Tri2Cook said:So, does anybody have a method for devolving the modernist mac and cheese a bit without completely reverting to methods used prior to this one existing? To clarify, I'm 100% onboard with the flavor and texture of the modernist method and have been for many years... with a disclaimer. That disclaimer being the short period of time available to enjoy that texture before it essentially becomes pasta encased in a block of, admittedly tasty, Velveeta. That would be ok except it can happen faster than you can shovel down what's on your plate in a cool room, there's certainly no window for going back for seconds. Anybody foumd a way to slow that process down a little?
The Food Lab has several M&C recipes. One is made with condensed milk all on the stove top in 1 pan. That one doesn't congeal or break. Foolproof. I'll try to find it
Here it is. The only change I make is cavatappi for macaroni. Its more forkable.
https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe
