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Explore Silky stovetop mac & cheese with crunchy topping with 2,883,170 views, 65,188 likes, and 3,043 comments. Experience the impact of this video content that has captured audience attention.

Get the best deals while shopping online ▸ http://joinhoney.com/ragusea Honey is FREE and finds coupons with the click of a button. Thanks Honey for sponsoring! ***RECIPE, SERVES 1 AS MAIN DISH, 2-4 AS SIDE DISH*** 1/4 lb (113 g) dried elbow pasta 1/3-1/2 cup (80-120 ml) milk 1-2 (15-30 g) tablespoons butter (depending on how rich you want it) 1 cup (100 g) any semi firm cheese(s), grated and packed 1 teaspoon (4 g) sodium citrate *OR* 1/2 cup (3 slices, 50 g) processed cheese (American cheese, "cheese slice," etc) torn and packed INSTEAD of sodium citrate 1/2 cup (50 g) any semi firm cheese(s), grated and packed For the breadcrumb topping 1/2 tablespoon (7 g) butter 1/8 cup (11 g) breadcrumbs (I like panko) 1/8 teaspoon herbs and/or spices (I like Herbs de Provence) Grate your cheese — my favorite combination is smoked gouda and sharp cheddar. Get a pot of salted water coming to a boil for the noodles. Make the breadcrumb topping by melting the butter in a small pan on medium-high heat and mixing in the breadcrumbs, stirring constantly. When they're almost brown to your liking, mix in your herbs/spices and cook for another minute before dumping everything out on a paper towel to drain a cool. Get your noodles cooking. In a cold pot, combine the milk (start with a smaller amount because you can add more later), cheese, sodium citrate (if using), and butter. Start melting on medium-high heat, stirring constantly. Once it is totally melted and simmering, consider adding more milk if the sauce looks too thick — remember it will thicken as it cools to eating temperature. Drain the noodles and stir them into the sauce. Add in any additional seasonings to taste — I like a little garlic and mustard powder. Transfer to a plate and top with the breadcrumbs.

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