Mac & Cheese
If it was socially acceptable, I’d probably bathe in a tub full of macaroni and cheese. I love the stuff so much. Whether it’s made from scratch or it’s from a box, I’ll eat it.
Sometimes, though, I crave the perfect bowl of macaroni and cheese. The velvety smooth sauce of a boxed mac and cheese has the supreme texture, but only real cheese can give the flavor I want.
So how do you get both? How do you use only real cheese but get the deliciously smooth texture of the fake stuff?
How?
Well, believe it or not, a food additive in processed cheese is what you can thank for the velvety smooth texture. That means if you get ahold of this stuff, you can turn any cheese into the perfect saucy texture.
That’s right. No more rouxs with grainy textures, no more eggy milk and cheese mixtures, just smooth, velvety cheese sauce that you won’t be able to get enough of.
So what is this magical ingredient? It’s called sodium citrate, an emulsifier used in all sorts of food products. It’s super easy to find, tastes like salt, and will create the cheese sauce of your dreams.
I found this magical ingredient from Adam Ragusea on YouTube. He boiled milk, added the sodium citrate, some butter, and his cheeses (gruyere and gouda), and turned it into the sauce.
Poured over some macaroni and baked in the oven, this turns into a bubbly, cheesy, smooth and crunchy macaroni and cheese that you’ll want to eat every chance you get.
Watch Ragusea make his mac & cheese while explaining this magical ingredient below. Try this once, and there’s no turning back!
