Macaroni and Cheese

This recipe is not my own and came from an article published on The Skillet by Claire Lower and based on a recipe by J. Kenji López-Alt. My need for a sous vide Mac 'n Cheese recipe stems from the fact that I have a severe allergy to wheat that nobody in the house shares and boiling regular pasta using the traditional method causes a reaction for me. As such, I won't be able to verify results personally, but maybe this will help someone in my situation needing to cook for others, especially hungry kids. I also created the recipe for ease of use with the app ;)

Author

Justin Nelson

Prep Time: 00:10

Recipe Time: 00:12

Temperature : 180F / 82.2C

Ingredients

• 1/2 lb Elbow Macaroni
• 6 oz Evaporated Milk
• 1 Large Egg
• 1/2 lb Sharp Cheddar Cheese (grated)
• 1/4 lb American Cheese (cut into 1/2
• 1 tbsp Cornstarch
• 1 tsp Ground Mustard
• 1 stick Unsalted Butter (cut into 4 chunks)
• 1 tsp kosher sale

Directions

1. Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
2. Place macaroni into bag, add water to cover, then seal bag using immersion method or vacuum sealer on moist setting. For sauce, combine remaining ingredients together, then add to separate bag and seal using aforementioned methods.
3. Place bag with pasta in the water bath. When, 5 mintues cooking time remain, insert bag with sauce ingredients.

Finishing Steps - Standard

1. Combine ingredients in bowl and serve