Go Back
Velveeta Shells-Inspired Ultra-Smooth Mac
Melissa Hart

Velveeta Shells-Inspired Ultra-Smooth Mac

Sodium citrate and mild cheddar create the uninterrupted orange gloss that distinguishes a Velveeta Shells-inspired bowl. There is no flour roux and no baked top. Medium shells hold the sauce, which stays fluid because the emulsifying salt keeps dairy fat and water from separating.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz medium pasta shells
  • 1 cup water
  • 2 tsp sodium citrate
  • 1 cup evaporated milk
  • 12 oz mild cheddar freshly shredded
  • 4 oz American cheese chopped
  • 1/2 tsp kosher salt

Method
 

  1. Boil the shells until tender, reserve 1 cup pasta water and drain.
  2. Bring the water and sodium citrate to a simmer in a wide saucepan.
  3. Add evaporated milk, then whisk in cheddar and American cheese a handful at a time over low heat.
  4. Season with salt and keep the sauce below a boil.
  5. Fold in shells and add reserved pasta water until the sauce is glossy and flowing.