[disclaimer: I am following internet convention by lying about the number of ingredients in this dish. Including water and salt, it has 5 ingredients.]
I was a mac-and-cheese-addicted latchkey kid. And when we ran out of the blue box stuff, I had to find ways of making my own. But, when I was growing up, why, we didn’t have any fancy evaporated milk or sodium citrate in the cupboard. One thing we did seem to always have was gelatin. I don’t rightly know why. Etc., etc.
Anyway, if you’re looking to make a smooth stove top mac:
- with the only 3 things you have in the house, or
- that tastes purely of mac and of cheese
Try using a little bit of gelatin to stabilize the cheese and give it that smooth, noodle-coating consistency. This one in this here video here was made with a fair amount of Gruyere in the mix, hence the slight stringiness.