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HighbrowUsername OP t1_ixzxnzq wrote

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

Used cheddar, smoked gouda, gruyère, and havarti. Used only evaporated milk, the cheese & sodium citrate for the sauce. Topped with and folded in some extra shredded cheddar as well.

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Vexvertigo t1_iy0qmya wrote

Sodium citrate is a game changer for all things melted cheese

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AdorableMaximum4925 t1_iy244o4 wrote

What does it do

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Vexvertigo t1_iy257l6 wrote

You add a pinch to a cup of boiling liquid. Beer, milk, water, or whatever. Then add shredded/crumbled cheese a handful at a time. Now you have a smooth cheese sauce. Sodium citrate keeps the oil from separating out from the cheese. You can turn any cheese into a liquid

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JorisR94 t1_iy2uhw1 wrote

What's the advantage of using this with a liquid like milk (or evaporated milk) over using a classic béchamel sauce?

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Vexvertigo t1_iy2vddf wrote

It’s easier and less diluted by the binding liquid. It ends up tasting a lot closer to the taste of the cheese you use unless you melt it in something like beer. It’s also a lot more stable and can be reheated without breaking

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ZeldricTV t1_iy3wl39 wrote

Thank you for all of your explanations to the questions people are asking. I'm actually taking notes as I don't know any of this stuff but I love a good mac and cheese.

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newbies13 t1_iy2mq1f wrote

think of kraft singles, or American cheese in a grilled cheese. It's super melty and gooey, where if you just throw cheddar or another cheese in there, sure it melts but doesn't have the same smoothness. That's what it does.

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DankGurl85 t1_iy2pg10 wrote

Can you get that at the grocery store or where would I finding it?

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Vexvertigo t1_iy2qgiu wrote

Probably not, but it's not expensive to order it online. You can get more than you'll use in years for like $10. Just look for food grade trisodium citrate. It's just a type of salt. It's basically what they use to make American cheese and Velveeta.

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MyPianoMusic t1_iy0e72b wrote

I keep pronouncing Gouda in my head with a hard g (the way English speaking ppl pronounce it) even though I'm Dutch and I KNOW the correct pronunciation...

I hate my brain

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fellow_enthusiast t1_iy0kjvg wrote

American pronounce jt like “goo-da” Germans say it like “gow-da” How is it it Dutch? Jouda?

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[deleted] t1_iy16utu wrote

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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DankGurl85 t1_iy2jp3w wrote

Do you have the recipe I can get a copy of? 😉

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Smangit2992 t1_iy3thp9 wrote

Sheeeesh. I just learned how to make cheese roux the other day. Failed miserably the first time lol but it came out good. Not enough cheese flavor though and needed salt

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