( You can find that book, which I HIGHLY recommend HERE!) The secret is in the proteins.
The geniuses over at Serious Eats / The Food Lab discuss this in detail in their book. A big problem that most recipes have is their lack of understanding of basic food science – more specifically, cheese science. Mac and cheese needs to be creamy – and it needs to not congeal and separate after 10 seconds of serving. Here is why THIS mac and cheese works best. Your penne in bland béchamel sauce with parmesan on top? IT’S NOT MAC AND CHEESE.
Macaroni and cheese is meant to be made with, you guessed it, macaroni. Let me start by talking about what mac & cheese is NOT: Macaroni and cheese is NOT penne and cheese.
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