Mac & 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

1. Combine milk and sodium citrate in a sauce pot and bring to a simmer (really it just needs to be warm)
2. Gradually add cheese to milk/salt mixture (optionally blend with immersion blender for extra smoothness)
3. Add cheese sauce to cooked macaroni
4. Optionally add seasonings