this post was submitted on 16 Dec 2023
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Trisodium Citrate can emulsify cheese into a smooth and creamy sauce. (lemmy.world)
submitted 11 months ago by [email protected] to c/[email protected]
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[โ€“] [email protected] 7 points 11 months ago (1 children)

The next time you make homemade Mac & cheese, you can toss in one of those sandwich cheese singles in with your bechamel and it will keep it from becoming claggy when it bakes. Won't affect the flavor either.

[โ€“] [email protected] 3 points 11 months ago

Or for an even better time, add 6 oz. evaporated milk to 6 oz. macaroni cooked al dente on shallow water, allow to thicken, then add 6 oz. cheese and stir until a bit thinner than the desired consistency before serving.