Some very sharp aged cheddar cheeses have crystals of calcium lactate in them. You might have gotten that. I love finding those little crystals in cheese. However, in my experience, I have to buy a pricey aged-Cheddar at the cheese counter. Cabot is good, but I didn’t know that their cheese had calcium lactate crystals. I’ll have to pick up a package.

Well, the equal parts american and cheddar threw me off. I use american in my (traditional baked) mac and cheese for the creamy texture,but i use WAY more cheddar for the flavor. For a huge pan I use 18 slices of premium american(not the individually wrapped) and 6 cups shredded sharp cheddar(4 in the sauce, 2 on top before baking). No gritty texture in mine.

Weird recipe. I wonder if they're trying to make it be like the box?

Cheddar is the most likely to break and turn into oil and grainy solids if overheated and in a number of other faux pas.

American has sodium citrate in it which brings the ooey gooey meltiness. You can buy food grade sodium citrate and transform cheddar or any other cheese into something cooperative. Otherwise, having American in the mix helps a lot.

I like some Swiss (Emmentaler) which has tang and stretchiness.

So, to me, the "normal" way of making mac and cheese is to cook the macaroni to just barely edible--less cooked than al dente and drain well, shaking the colander so the water gets out from inside (I only use elbows or shells if I call it "mac and cheese" rather than "pasta with cheese sauce". Make a roux--not too dark--and add milk, in the normal way to make a white sauce. Season. I prefer dry onion powder to fresh, wet onion for this. Other flavorings as well, but I'll skip those. With the heat on fairly low, slowly add broken up American cheese (preferably deli style, not singles, but singles will work). Once that's settled, add whatever cheeses you're using, and when it's good and melty, add in grated cheese, stirring and letting it incorporate bit by bit. When it's done, fold in the macaroni and let it heat and finish cooking in the sauce, stirring intermittently until it's done. Alternatively, once combined, spread in a casserole dish, top with bread crumb topping or grated cheese and heat until the topping is browned and it's hot all the way through.

Another way to keep the cheddar from breaking, especially if you don't have American or sodium citrate, is to make the sauce, add an easier to melt cheese if you have it, or just go with the white sauce, incorporate the macaroni, and when the macaroni is hot and tender, add grated cheddar and keep stirring on the heat just until the cheddar is more or less melted. The macaroni might get a little broken up but the cheddar shouldn't break.

This is my go to Mac and Cheese. The secret ingredient is sodium citrate. It's a sour salt that binds oil and water together to make a very smooth and not watered down cheesy flavor. Though my family prefers some milk it in. I also use SC in my Queso, fondue, nacho cheese and cheesy potatoes.

https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

I prefer Alton Brown’s Stovetop Mac and Cheese over ATK.

I make mine using (dare I admit to this??) some Velveeta* cut into cubes and finely shredded colby-jack which melts smoother than cheddar IMHO. Dry mustard, white pepper, butter and cream. DH prefers the old-fashioned large elbows so I cook them to almost al dente, then combine with all the above, pour into a greased large pyrex bowl then more colby-jack on top, a sprinkle of paprika over that. *Personally I would love to ditch the Velveeta but that's how his mother made hers and he makes faces and barely touches it if I use anything else.

Edie, Velveeta has sodium citrate too, and brings the smooth and melty. And colby-jack really does melt more successfully than cheddar. No shame in admitting it. And I admit to putting ketchup on very expensive little double cut rib lambchops because it was my childhood favorite (still is). I'm sure your making the mac the way your husband remembers it, makes it ultra-comfort food, Velveeta and all. ;)

Thanks plllog! Since DH has been diagnosed with Diabetes I have to limit how often he gets any kind of pasta so on the rare occasions I can let him have it I try to make it as yummy to him as I can. At least it's better than boxed made with powder!

I did not see a date on the ATC recipe. I'm also guessing they were doing a basic home version like the basic box. Kid friendly? ATC was consistently Americana bland and salty across the board until a couple years ago. Comfort food Americana.

I've tasted 'the box' recently and the Annie's organic box. A single noodle taste...friends with kids. Just always curious. Both on the bland side, Annie's a bit better. Better ingredients.

I would up the mustard, triple, and some spice like smoked paprika, Worcestershire. etc, for an adult palate.

The cheddar we buy and like has the grit. Probably best to skip it for MandC. I have sodium citrate, un-opened in the pantry thinking I may need it someday. Just have not had a need for a cheese sauce. Probably since mac and cheese is often a side selection in so many restaurants. Not something we make at home.

I did make an 'Adult Mac' one bbq but it was the oven roast casserole variety full of veg...more like a casserole lasagne, crispy bacon/panko top, etc. Lots of parm and mozzarella. That is where the sodium citrate would come in handy and maybe why I eventually purchased?

if I had a jones for MandC I'd look a TJ's or the like. Not a TJ shopper but I bet they have a good one.

You can make really good adult cheese sauce without sodium citrate. Use some hard dry Italian cheese, a bit of soft aged cheese, some cheese with good stretch, like you'd put in a fondue... It will be delicious, and done right, building bit by bit over low heat, it won't break. But it won't be ooey gooey. :). And it won't be cheddar.

I was a tester for this recipe. I think they tested it about 2-3 years ago and published not too long after. I don't think the were trying to replicate the blue box, just make a simple prep. We made it twice with varied results -- have not made it since.