I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
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Yep, it's hard for the European mind to accept that much cheese in a sauce, I suspect we aren't the only two Eurowankers to have made that mistake. The citrate is to emulsify the water and fats in the sauce so they stay mixed together, quite useful also for European-style sauces. All recipes agree on half of the cheese, at least, being cheddar, there's variation on the rest. In my case the mozzarella is there for texture, each of the others added its own touch to the flavour, that I found rich and balanced. Parmesan sounded also great, and not really pricier than the others over here, but it would've been too many and I had to choose. I used Italian pasta, radiatori specifically (this was the first time I bought them, literal wee pasta radiators lol) which held the sauce very well, it's gonna be in the oven for a bit so don't overcook it or it'll end up soft.
We also have cheese heavy recipes and we're top on the cheese production just this recipe didn't click... I refuse to get beaten by this cheesy failure... Your base is also a béchamel right? Butter / flour / milk? If so can you share your cheese to milk ratio as well?
Yes, bechamel based, but I can't tell the ratio, I only took note of the cheese. I go a lot by vibes and, as I usually do, looked up a bunch of recipes on the internet and took from here and there what felt right... sorry.
Truthfully, when my family makes a good mac & cheese here in America, we go a lot by vibes too. You got the base and that’s what’s important.
Oi! I found this comment, that was the one that enlightened me. But as I said, I might've not followed this one, or not to the letter, tho.
Thanks for the shout-out! I'm glad others are learning the "secrets"