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iambluest t1_ixzv75t wrote

What cheese did you use? Did you use an emulsifier?

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HighbrowUsername OP t1_ixzxnzq wrote

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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Ixilis t1_iy0jzqv wrote

Have a recipe? 👀

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do0tz t1_iy0995q wrote

This looks so fucking good. Idk what I do wrong. I can never get a thick sauce. Maybe I use too much pasta? I have tried heavy cream, flour, etc. Always turns out bad. I guess I just suck at making Mac n cheese 😭

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InnovativeFarmer t1_iy0sgc6 wrote

I use heavy cream and cheese. My mom uses cheese and a bechamel like sauce made of milk and roux. Its not quite a bechamel sauce though.

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scalectrix t1_iy18apf wrote

When your smooth bechamel

contains cheeses as well

that's a mornay.

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InnovativeFarmer t1_iy1b68v wrote

The sauce she uses is like a bechamel but not quite a bechamel.

Thats why a typed "a bechamel like sauce" and "its not quite a bechamel" that she uses to make her cheese sauce. Its not a mornay. That because is not even a bechamel she uses to make her cheese sauce. Its closer to the gravy she uses for cream chipped beef. Sometimes she just uses corn starch to thicken and there were a few times just used a thickening agent she got from an eldery friend of hers. Its what she has on hand.

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FutureFruit t1_iy2hels wrote

They were doing the "that's amore" song melody to those words.

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kozmic_blues t1_iy2spkt wrote

Would this be considered a r/whoosh? This person was singing you a clever song

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scalectrix t1_iy30llq wrote

I think it would, though an understandable one. Just having a bit of fun!

I'm a bit of a fan of a cheese sauce (mornay or not) in all its glorious forms, and am disturbed by talk of additives such as sodium citrate, as well as the fact that the OP image shows no sign of having been finished and lightly (or darkly!) browned in the oven, as is required of a macaroni cheese (UK terminology - ditto cauliflower cheese) IMO, and I'm not at all sure about the addition of chives in this particular context. That said, it does look great! But if you want a more 'viscous' sauce, just add some mozzarella - it's what our lord Cheesus would want.

Personally I switch from milk to Italian white wine (Orvieto to be precise) half way through making my bechamel, to make it less claggy and more 'zingy', then use copious cheeses (cheddar obvs, being a Somerset resident, as well as gouda, emmental, gorgonzola, Port Salut, even sometimes some goats cheese or Roquefort! - whatever's available from the usually large fridge selection basically) and a splash of kirsch, as a nod to Swiss fondue. No herbs or seasoning for me though (apart from sometimes a little white pepper - secret ingredient). Let the cheese be the star!

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InnovativeFarmer t1_iy4y42h wrote

I know its a song. But I was sharing my recipe for making cheese sauce for mac and cheese creamier and thicker and people disagreed with it. I gave two examples.

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_Kai_pie_ t1_iy2mf1o wrote

That spoonful of Mac looks like it's got a Minecraft texture 😂 (looks delicious btw, 10/10)

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ShakyTheBear t1_iy165ip wrote

Pardon me everyone while I make sweet love to this mac and cheese

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gyarnar t1_iy1e1ef wrote

Do I see a hint of sen-sen?

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LoyallyMeaty22 t1_iy2fi0h wrote

That looks so delicious. I got hungry suddenly lol

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DankGurl85 t1_iy2qu4f wrote

Thanks for the info. I'm gonna try this for my Mac and Cheese for Christmas!

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sadhat15 t1_iy3lcv7 wrote

CAN I HAVE MOOORE SIRR

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AldiLidlThings t1_iy3iw8b wrote

Looks good, but can I ask why use (what looks like) a disposable try? Does it make for tastier food or is it just easier to clean?

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[deleted] t1_iy15wzt wrote

[deleted]

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elizabeth498 t1_iy1ldy2 wrote

[Obi-wan Kenobi] Ignore these carbohydrates. Move along.

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