IMPROVED MAC and CHEESE

Directions

1. STEP 1: Preheat oven to 400°F. In a medium-sized pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than the cooking time indicated on the package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons butter until butter is melted and pasta is evenly coated. Set aside.

2. STEP 2: In a large saucepan, bring 3 cups of water to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add cheddar cheese in small increments, using an immersion blender to incorporate it completely into the sauce before the next addition. When all the cheese is added and the sauce is smooth and glossy, blend in hot sauce, mustard powder, and garlic powder. Season with salt, if necessary.

3. STEP 3: Scrape cheese sauce into the pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape the pasta into a 9 by 13-inch baking dish and smooth the surface into an even layer.

4. STEP 4: Add panko to a small mixing bowl. Melt remaining 3 tablespoons butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over the surface of mac and cheese in an even layer. Bake on the top rack of the oven until browned and bubbling, about 45 minutes (ovens can vary; check often to prevent the top from burning).