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[deleted] t1_iy16utu wrote

Reply to comment by HighbrowUsername in [Homemade] Mac and Cheese by HighbrowUsername

That cheese blend sounds amazing and I'm kicking myself for never trying it. Also, sodium citrate, never heard of using that but I'm trying it next time. I assume it helps keep the sauce even and consistent? Your mac looks delicious! I thought I had a decent mac and cheese game but this is something else. Well done!

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ImmoralityPet t1_iy1xdm8 wrote

It's an emulsifier. It keeps the fat and water from separating when the cheese melts. Basically it allows any cheese to melt like Velveeta.

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[deleted] t1_iy1xnhp wrote

Love it! That's always my issue when I make my own mac and cheese

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CallMeMalice t1_iy2tnjb wrote

Hint hint - buy a pack of American cheese (or American cheese product in a pinch) and next time just add a slice or a few to the sauce. The emulsifier in the cheese should be enough for the sauce.

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