Sign Language Mac & Cheese
Handy Tips
- This recipe uses 240 g shredded cheese blend. We used 75% cheddar and 25% Gouda. You can easily alter that ratio if you'd like.
- To make a smooth, creamy cheese sauce using sodium citrate, a general multiplier is 2-3% sodium citrate by the weight of the cheese and liquid. We are using 465g here (240g cheese + 160g heavy cream + 160g milk + 20g pasta water), and 2% of this weight is 12g. If you want to scale this recipe, apply this multiplier to determine the amount of sodium citrate to use.
Ingredients
- 200 g sign language pasta
- 20 g pasta water
- 160 g heavy cream
- 160 g milk, typically whole, but I used coconut
- 180 g sharp cheddar cheese
- 60 g smoked Gouda cheese
Preparation
Cook pasta in salted water until just al dente.
Drain and set aside. Reserve 20g plus a splash in case you want to further thin the sauce later.
Warm the liquids. In a saucepan over medium heat, combine the milk, cream, and pasta water. Heat until steaming, not boiling.
Whisk in the sodium citrate until fully dissolved.
Melt the cheese. Gradually add the shredded cheddar and gouda, stirring constantly. Stir until the sauce is completely smooth and glossy. While sodium citrate helps keep the sauce silky, still avoid overheating, since too much heat can still mess with the texture.
Season. Add the mustard powder and smoked paprika. Stir, then taste and season with salt and pepper.
Add the cooked pasta to the sauce and stir to fully coat.
Garnish with cracked pepper, herbs, or toasted breadcrumbs for crunch. Serve immediately.
David Uzzell
A deaf chef with Michelin experience, David brings restaurant-level techniques to home cooking through clear, accessible instruction. He also enjoys sneaking unexpected twists into classic recipes.
