Mac N Cheese

Utilizing sodium citrate, blend any type of cheese you want. The recipe below comes from Serious Eats with slight modifications that avoid baking.

Ingredients

• 1 lb - pasta, preferably shells or macaroni
• 2 tbs - butter
• 4 tsp - sodium citrate
• 1 ½ lbs - grated sharp cheddar cheese
• 1 tsp - Louisiana hot sauce
• ½ tsp - mustard powder
• ¼ tsp - garlic powder
• 8 oz - grated Gruyère cheese

Steps

1. In a medium pot of salted boiling water, cook pasta until. Drain, then transfer pasta to a large mixing bowl and toss with 2 tbs butter until butter is melted and pasta is evenly coated.

2. Meanwhile in a large saucepan, bring 2 cups water to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add cheeses, in small increments, whisking constantly to incorporate each addition before adding the next. When all the cheese is added and the sauce is smooth and glossy, whisk in hot sauce, mustard powder, and garlic powder. Season with salt, if necessary.

3. Let mac and cheese rest 15 minutes. See if consistency is desired, add milk if it is too thick. Serve.

Notes

Reheating is easy. Add a touch of milk for moisture, and then microwave or reheat in a pot.