Jesse told me that food stylists use sodium citrate to stabilize mixtures like that, so the key to keeping this sauce creamy, gooey and together is Velveeta, which has sodium citrate in it. The texture was grainy and watery, or the noodles had soaked up all the moisture, which tends to happen with many baked macaroni and cheeses that don’t have stabilizing agents in them. I was testing the recipe and had baked off maybe 10 pans of macaroni and cheese that day and was going a little crazy, and the cheese kept separating. I have to give some credit to my food stylist friend Jesse Szewczyk. The biggest lesson I learned has to be how to get that perfect cheese sauce texture, almost like nacho cheese. What's the secret to copycat Stouffer's mac and cheese creaminess? It’s creamy, but it’s also a little set with those baked edges, which you can take as far as you like. I think what makes a Stouffer's mac and cheese special from a regular stovetop or baked mac and cheese is that it exists somewhere between the two. I grew up eating Stouffer’s mac and cheese and it was always my idea of what a mac and cheese should be: heftier than a stovetop mac and more voluptuous than a classic Southern baked mac (which is also so, so delicious and very important to many people, but I didn’t grow up with that). Why do you love to reinterpret classic dishes from childhood?įor me, it does come from an emotional and personal place. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. This recipe is inspired by Stouffer’s macaroni and cheese and delivers the best of all worlds: creamy, saucy, comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. Related: The Best Thanksgiving Appetizer Ideas What's your inspiration for this Stouffer's-inspired creamy baked macaroni and cheese? Keep reading for Kim's tricks, tips and cheesy go-to ingredients for one epic Thanksgiving side dish. The key to the texture is Velveeta, which prevents the sauce from separating in the oven." "It's creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. "It’s got the best of all worlds," raves Kim. Kim grew up eating the Stouffer’s version on Thanksgiving and recreated the ultimate dupe with his Copycat Stouffer's Macaroni and Cheese recipe. Cheeses: The secret to a gooey mac and cheese is putting in cubes of Cheddar cheese-they melt as the pasta bakes, creating pockets of velvety goodness in every bite.New York Times food writer Eric Kim may have just broke the code on a classic: Stouffer's Macaroni and Cheese.Worcestershire sauce: This Southern pantry staple adds the right amount of umami to each bite of this baked macaroni and cheese.Milk and heavy cream: Adding milk and heavy cream to the roux transforms the gravy into a hearty béchamel sauce.
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