Quick Mac & Cheese (Gooey American & Creamy Italian)

RECIPE

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ITALIAN STYLE

▪525g or 2 1/4c water
▪225g or 1c evaporated milk
▪225g or about 1 1/2c elbow macaroni
▪Salt
▪100g or 1 1/4c monterrey jack, shredded
▪125g or 1 1/2c pecorino, shredded
▪12g or 1 1/2Tbsp corn starch
▪50g or 3 1/2Tbsp butter
▪1g or ½ tsp black pepper
▪15g or 1 ½ Tbsp olive oil

1. Add water, milk, mac, and large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling (should take about 8min total to cook). Remove from heat.

2. In a separate bowl, mix cheeses with cornstarch to coat.

3. Remove from heat. Add butter, olive oil, and black pepper.

4. Add cheese mixture to mac and stir to melt. Add low heat if needed to finish melting.

5. Taste for seasoning & add additional salt if needed. Garnish with additional shredded cheeses, black pepper, and olive oil

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AMERICAN

▪525g or 2 1/4c water
▪225g or 1c evaporated milk
▪225g or about 1 1/2c elbow macaroni
▪Salt
▪25g or 4 1/2Tbsp Parmesan, shredded
▪125g or 1 1/2c Extra sharp cheddar, shredded
▪100g or 1 1/4c american cheese, shredded
▪12g or 1 1/2Tbsp corn starch
▪50g or 3 1/2Tbsp butter

1. Add water, milk, mac, and large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling (should take about 8min total to cook). Remove from heat.

2. In a separate bowl, mix cheeses with cornstarch to coat.

3. Add butter, stir. Add cheese and cornstarch mixture to the mac. Stir to melt.

4. Taste for seasoning. Add salt if needed.

5. To garnish, top with shredded cheddar, fried breadcrumbs, and grated parm.

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FRIED PANKO BREADCRUMBS

1. Add generous amount of olive oil to hot saute pan.

2. Add in panko breadcrumbs (125-150g/ 1 1/2c) and pinch of salt.

3. Toast and stir until golden brown (about 60 sec).