Perfect mac and cheese
I bought this to make homemade macaroni and cheese. It was perfect the first time. Cheese is basically a suspension of water, milk, milk fats, and other stuff turned solid. When you melt it, all that stuff separates and becomes gross. Sodium citrate stops that from happening, keeping cheese's ingredients mixed together. This is the same reason why Kraft Singles, Velveeta, and nacho cheese don't get all gross when melted. Why not use the same ingredient in your home kitchen?<br /><br />Cook one pound of elbow macaroni and drain. In the stockpot, mix about a pint of milk, half a stick of butter, and a teaspoon of this stuff. Let it get nice and hot, stirring constantly to mix it all together well.<br /><br />Now dump in four cups of whatever shredded cheese you want, a little bit at a time, stirring until melted. Once all that is all added and melted, mix in the elbow macaroni.<br /><br />Simple, and it works great. You can vary the amount of sodium citrate as well as milk to get different consistencies.
Rating: 5 stars