Mac & Cheese

This recipe uses sodium citrate which is a salt made from citric acid (they are not interchangeable though). Sodium citrate lowers the melting point of the cheese and allows the fat and water to mix which makes the process of making it into a sauce super simple. You should be able to substitute any kind of cheese in place of cheddar. Shredding your own cheese will work best because the preservatives in bagged shredded cheese will work against the emulsification process created by the sodium citrate.

 
 We have used the same recipe with  pepperjack instead of cheddar, and beer instead of milk, to make queso. It is really just a way of making a cheese sauce that stays liquidy. Robert Kraft used a similar method to make the original Kraft Mac and Cheese.  
   
 
 
 
 Ingredient 
 Weight 
 Volume 
 
 
 
 
 Milk 
 265g 
 1 & 1/8 Cup 
 
 
 Sodium Citrate Salt 
 11g 
   
 
 
 Cheddar Cheese 
 285g 
 4 Cups 
 
 
 Dry Macaroni 
 240g 
 2 Cups 
 
 
 
 Weight measurements are recommended by original recipe source, but you can use volume if you can't/don't want to use a scale 
 
 Whisk together milk and sodium citrate in a sauce pot and bring to a simmer (really it just needs to be warm) 
 Gradually add cheese to milk/salt mixture while whisking (optionally blend with immersion blender for extra smoothness) 
 Add cheese sauce to cooked macaroni 
 Optionally add seasonings