Perfect Mac & Cheese – Creamy & Extra Stretchy
My Mac & Cheese recipe uses sous-vide technique to achieve the perfect balance of creaminess, stability, and long, stretchy cheese pulls. Here’s how I do it:
1. Cooking Pasta Sous-Vide
•Seal pasta in a vacuum bag with a small amount of water and salt
•Cook at 85–90°C (185–194°F) for 30–40 minutes sous-vide
•Do not discard the remaining liquid in the bag – it enhances the sauce’s creaminess
💡 Why?
This method preserves more starch, helping the sauce cling better to the pasta.
2. The Perfect Cheese Sauce (Sous-Vide Method)
•Processed cheese for stability
•Emmental cheese for extra stretch
•Cheddar powder for intense flavor
•Skim milk powder + butter for a rich, creamy texture
•Sodium citrate as an emulsifier to keep the sauce smooth
•A touch of starch or xanthan gum for ideal thickness
➡Vacuum-seal all ingredients and melt them at 70–75°C (158–167°F) sous-vide, then blend for a perfect emulsion.
💡 Why sous-vide?
The sauce stays perfectly smooth and homogeneous – no curdling, no separation!
🔥 How can I get even longer, stretchier cheese pulls? 🔥
What are your best tips for making the sauce even creamier and more elastic? I’d love to hear your thoughts! 👇
