This recipie makes about a pint of sauce. Up the Sodium Citrate to make a more slicable cheese. But, I've seen parmesan, provolone, blue, gruyere, chevre, ricotta, and brie all used. If your sauce looks "broken" just keep whisking over low heat. Whisk in your shredded cheeseyntil all cheese is melted and incorporated. I just use white pepper, salt and paprika to simply season this mac and cheese but you can incorporate any favorite seasoning blend to really play with the. Allows me to do a gluten free Mac and cheese if someone wanted, but it also decreases cost (by omitting the butter, reducing the milk needed, and removing cream on the pickup) and increases the quickness of the pickup (melt sauce, add pasta.2 mins)īring the liquid and sodium citrate to a boil, stirring frequently. It's the chemical compound that is used in making "American" cheese and Velveeta. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1½ teaspoons salt and ½ teaspoon pepper, and stir until well combined. However, I recently discovered Sodium Citrate. Boil the pasta for 2 mins less than stated on the pack, then drain. My old recipie was a standard mornay- roux, milk, cheese, salt, pepper. I make a butt load of Mac and cheese at work.
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