Creamy 3-Ingredient Mac and Cheese

• 100 g good-quality dried pasta (I used Rummo)

• 80 g yellow cheese 9%, grated

• 100 g milk

• 3 g sodium citrate Sodium citrateA salt that lets cheese melt into a smooth sauce without splitting. (half a level teaspoon)

• For seasoning (optional)

• A pinch of salt

• A pinch of sweet paprika

• A pinch of granulated garlic

• A pinch of monosodium glutamate Monosodium glutamate (MSG)A seasoning that adds umami, a deep savory taste. Optional - a pinch of salt works instead.

• A pinch of cheese powder

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1. 1

   Cook the pasta in boiling salted water according to the package instructions, until al dente.

2. 2

   While the pasta cooks, heat the milk in a small pot over medium-low heat until it steams, without letting it boil.

3. 3

   Scatter the sodium citrate into the hot milk and stir until it dissolves completely.

4. 4

   Add the grated cheese in three additions, stirring constantly, until you have a smooth, glossy sauce with no lumps.

5. 5

   Season the sauce with a pinch of salt, sweet paprika, granulated garlic, monosodium glutamate and cheese powder.

6. 6

   Drain the pasta and transfer it straight into the pot of sauce.

7. 7

   Stir for about a minute over low heat until every piece of penne is coated, and serve immediately.