Debunking MSG, $20 Strawberries & Nutella

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

1. 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

2. 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

3. 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

4. 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

5. Add Cheese

   Remove the saucepan from heat and whisk in the shredded cheddar until fully melted and smooth.

   Time: PT2M

6. Combine Pasta and Sauce

   Transfer the cooked macaroni into the cheese sauce, stirring to coat evenly.

   Time: PT2M

7. 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

8. 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