Mac and Cheese
The sodium citrate is the key to this recipe. It is an emulsifier that helps the cheese melt without separating into a greasy mess.
Mac and Cheese
The sodium citrate is the key to this recipe. It is an emulsifier that helps the cheese melt without separating into a greasy mess.
Cooking Instructions
- 1
Boil pasta in salted water until al dente. Drain and set aside.
- 2
Cheese Sauce Base
In the same pot, melt the butter over medium heat. Pour in the half and half and whisk in the spices until dissolved. Bring to a gentle simmer. - 3
Melt the Cheese
Reduce heat to low and slowly add the cheeses, whisking as it melts. - 4
Add the drained pasta to the cheese sauce. Stir until well coated. You can add a dash of milk, if needed, to adjust the consistency.
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