This one was very experimental.
It started out with pouring cold water on the pasta and brining it up to a boil.
That worked quite well. I know it’s not standard but I do this with my one pot pasta so I was down.
I’ve never tried the cold instead of boiling water on Mac n cheese before but it was fine.
The next experiment was making the milk sauce with evaporated milk and eggs.
I’m vegetarian not vegan so that’s mostly fine. On the other hand I don’t love eggs and I never use them in Mac and cheese. In fact if Kenji hadn’t extolled the virtues of blue box Mac and cheese at the beginning of this recipe I would have skipped it.
But I’ve been making those ricotta lemon pancakes a lot recently and wanted to give him a chance.
Once again I can tell from the description that he and I have different ideals for texture here.
The strangest to me step was the coating of cheese in corn starch.
I tossed cheese in corn starch.
That was weird.
But it really did as advertised.
This was a very gooey product.
I’m surprised to report that my kids did not like this one.
There was some unfortunate combination of blandness and too much gooey.
I liked it pretty well and it didn’t taste eggy.
I tend to cover my Mac with hoagie pepper spread or balsamic vinegar and those worked just as well here.
I have a ton left so maybe I will bring Kelsey and Mariam some to try.
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