Azaria and Dayonnie's Mac N' Cheese

Introduction

Do you love cheese like a fat kid loves cake? Macaroni and Cheese traces all the way back to the 13th century in Italy where a cookbook was created with the title of the “Liber de Coquina” or the “Book of Cooking”, in which a recipe called de lasanis, according to professional food historians, is supposedly the first mac and cheese recipe known to man. It showed its face in American culture when Thomas Jefferson returned from a trip to Italy with a pasta maker and served the dish at the White House in 1802. This savory dish is well- known for its creamy and cheesy texture. Anything is pastable when you have cheese!

Science behind Mac N' Cheese

Scientifically, the key ingredients consist of one major compound, sodium chloride, which is also known as salt. These recipes include the macaroni noodles, milk, heavy cream, and of course, cheese. Salt is what holds the entire dish together. Naturally, water and oil does not mix but with the salt involved, it allows the two polar opposite compounds to bind together.

Experiment

To summarize, we assessed how dairy affects the taste and texture of mac and cheese through the operation of three trials. First trial included all of the dairy products within the mac and cheese, the next trial consisted of all of the dairy products except of sour cream. Finally, our last trial didn't have sour cream or milk.

Below, is our recipe as follows:

1.) Boil 1 ½ noodles in 32 0z chicken stock than drain after 7 minutes

2.) Add 1 stick of butter to noodles and mixed 

3.) Split the noodles into three separate bowls 

4.) Trial 1- Add sour cream to noodles then add cheddar block cheese and Mexican four shredded cheese.

4B.) Trial 2 and 3 - Add cheddar block cheese and Mexican four shredded cheese.

5.) Trial 1 and 2 – Mix 1 egg, 1 cup of milk, ½ cup of heavy cream, paprika, salt and pepper in bowl. 

5B.) Trial 3 – Mix 1 egg, ½ cup of heavy cream, paprika, salt and pepper in bowl.

6.) Preheat oven to 350

7.) Butter the pan, layer noodles, and pour cheese mixture. Repeat 2 times

8.) Place all three pans in the oven and bake for 40 minutes at 350

9.) Eat

Results

Mac and Cheese with every dairy component: This Mac and Cheese included all of the dairy products such as eggs, milk, heavy cream, butter, and sour cream. The results came out to be as follows, the taste was creamy and gooey with a rich flavor. The texture turned out to be the right amount of chewiness from the noodles, but smooth enough from the cheese.  Finally the color was a bright orange and yellow with a golden brown top. 

Mac and Cheese with every dairy component EXCEPT sour cream: In this trial, we excluded sour cream and all of the results stayed the same based on our assessment of taste, texture, and appearance. 

Mac and Cheese with every dairy component EXCEPT milk: In our final trial, we excluded milk from our experiment and the result came out totally different. The taste was extremely bland with no cheese and noodles mix. The texture was chewy and sort of slimy, and finally the appearance was that only stagnant piece in this trial.