Debunking Msg, $20 Strawberries & Nutella
Debunking MSG, $20 Strawberries & Nutella is a easy American recipe that serves 4. 410 calories per serving. Recipe by How To Cook That on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $4.93 total, $1.23 per serving
Ingredients
- 8 oz Elbow Macaroni (uncooked)
- 2 Tbsp Unsalted Butter (cut into cubes, softened)
- 2 Tbsp All-Purpose Flour (for roux)
- 2 cup Whole Milk (room temperature)
- 2 cup Sharp Cheddar Cheese (shredded)
- 1 tsp Monosodium Glutamate (MSG) (high‑quality, like Ajinomoto)
- ½ tsp Table Salt (fine sea salt)
- ¼ tsp Ground Black Pepper (freshly ground)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 8 minutes. Drain in a colander and set aside.
Time: PT10M
Temperature: 212°F
Make the Roux
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1 minute until lightly golden.
Time: PT2M
Temperature: 350°F
Create the Cheese Sauce
Slowly whisk in the milk, scraping the bottom of the pan. Bring to a gentle simmer and cook 3‑4 minutes, stirring, until the sauce thickens.
Time: PT5M
Temperature: 180°F
Season with MSG and Salt
Stir in the MSG, salt, and black pepper. Taste and adjust; the MSG should add umami without making the dish overly salty.
Time: PT1M
Add Cheese
Remove the saucepan from heat and whisk in the shredded cheddar until fully melted and smooth.
Time: PT2M
Combine Pasta and Sauce
Transfer the cooked macaroni into the cheese sauce, stirring to coat evenly.
Time: PT2M
Optional Bake for a Golden Top
Preheat the oven to 375°F. Transfer the mac and cheese to a greased baking dish, sprinkle with a little extra cheese if desired, and bake 7 minutes until the top is lightly browned.
Time: PT7M
Temperature: 375°F
Serve
Allow to rest 2 minutes, then serve hot. Offer a side of plain crackers for a blind‑taste comparison of MSG vs. extra salt if desired.
Time: PT1M
Nutrition Facts
- Calories
- 410
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, MSG (glutamate)
Ingredient Substitutions
- Instead of Elbow Macaroni: corkscrew pasta, small shells
- Instead of Unsalted Butter: margarine, olive oil (use less)
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: 2% milk, unsweetened almond milk (reduce cheese)
- Instead of Sharp Cheddar Cheese: colby jack, mozzarella (mix)
- Instead of Monosodium Glutamate (MSG): soy sauce (use less salt), mushroom powder
- Instead of Table Salt: kosher salt (adjust amount)
- Instead of Ground Black Pepper: white pepper
Equipment Needed
- Large Pot
- Colander
- Saucepan
- Whisk
- Baking Dish (optional)
- Oven (optional)
Critical Steps — Do Not Skip
- Cooking pasta al dente prevents mushy texture.
- Adding MSG gradually ensures the right umami balance without excess saltiness.
- Incorporating cheese off the heat avoids a grainy sauce.
Chef Tips from the Video
- Use high‑quality MSG (Ajinomoto) for a clean umami boost.
- For extra crunch, sprinkle panko breadcrumbs on top before baking.
- A pinch of smoked paprika adds depth without increasing salt.
Troubleshooting
Sauce is too thick.
Stir in a little reserved pasta water or extra milk, one tablespoon at a time, until desired consistency.
Sauce is grainy.
Remove the pan from heat before adding cheese and whisk continuously; use freshly shredded cheese.
Dish is overly salty.
Reduce the added table salt; remember MSG already contributes sodium. Add a splash of unsalted milk to balance.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently and add a splash of milk.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 4 and refrigerate; reheat gently and add cheese before serving.
- Cook the pasta ahead of time, toss with a little oil to prevent sticking, and store refrigerated.
Frequently Asked Questions
What is the cultural significance and history of MSG in American comfort food dishes like mac and cheese?
Monosodium glutamate was introduced to the U.S. in the early 20th century as a flavor enhancer. While it originated in Japanese cuisine, American home cooks adopted MSG to boost umami in dishes such as soups, casseroles, and mac and cheese, especially during the post‑war era when processed foods surged.
What are the traditional regional variations of mac and cheese in the United States and how does adding MSG compare?
Classic Southern mac and cheese uses sharp cheddar and a buttery roux, while New England versions may include breadcrumbs. Adding MSG is a modern twist that intensifies the savory depth without altering the traditional cheese profile, similar to how some chefs add Worcestershire sauce for extra umami.
How is MSG traditionally served in Asian cuisines and can those methods be applied to a Western dish like mac and cheese?
In Asian cooking, MSG is often sprinkled into soups, stir‑fries, or sauces at the end of cooking to enhance umami. The same principle works for mac and cheese: stir it into the cheese sauce just before adding cheese, allowing the flavor to meld without becoming salty.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese is a staple at family gatherings, potlucks, and comfort‑food nights, especially during colder months and holidays like Thanksgiving as a side dish. The MSG‑enhanced version can be a fun experiment for food‑science parties or taste‑test challenges.
What makes MSG‑Enhanced Mac and Cheese special or unique in American comfort food cuisine?
The addition of a small amount of MSG amplifies the savory, cheesy flavor while allowing you to use less salt, creating a richer umami profile that many people perceive as more satisfying without increasing sodium dramatically.
What are the most common mistakes to avoid when making MSG‑Enhanced Mac and Cheese?
Common errors include adding too much MSG, which can make the dish taste overly salty or metallic, over‑cooking the roux which darkens the flavor, and adding cheese while the sauce is still boiling, which creates a grainy texture.
Why does this recipe use MSG instead of simply adding more salt for extra flavor?
MSG provides a distinct umami boost that enhances the perception of savory depth without the harshness of extra sodium. It allows the cheese flavor to shine while keeping the overall salt level lower than if you used additional table salt.
Can I make MSG‑Enhanced Mac and Cheese ahead of time and how should I store it?
Yes, you can prepare the cheese sauce up to step 4, refrigerate in an airtight container for up to 3 days, and reheat gently before adding the cheese and pasta. Store the assembled dish in the fridge and bake just before serving.
What texture and appearance should I look for when the MSG‑Enhanced Mac and Cheese is done?
The sauce should be smooth, glossy, and coat each pasta piece evenly. If baked, the top will be lightly golden with a subtle crust; the interior should remain creamy and not dry.
How do I know when the MSG‑Enhanced Mac and Cheese is done cooking?
The pasta should be al dente, the cheese sauce should be thick enough to cling to the noodles, and if baked, the surface will turn a light golden brown after 7‑8 minutes in a 375°F oven.
What does the YouTube channel How To Cook That specialize in?
The YouTube channel How To Cook That, hosted by Ann Reardon, specializes in food science experiments, myth‑busting culinary claims, and detailed recipe breakdowns that explain the chemistry behind cooking techniques.
How does the YouTube channel How To Cook That's approach to food science differ from other cooking channels?
How To Cook That combines rigorous scientific testing—such as blind taste tests and controlled experiments—with clear, step‑by‑step cooking demonstrations, whereas many other channels focus mainly on visual appeal or storytelling without deep scientific analysis.
Last updated: August 19, 2026
