Sodium Citrate Mac & Cheese

Have you ever wanted to make mac and cheese silky smooth without having to use Kraft singles or Velveeta? or make it without milk for digestive or lower caorel reasons or maybe make it 100% vegan. Well, let me introduce you to this magical pixie dust known as Sodium citrate a food-grade crystalline salt that can help you make velvety mac and cheese however you want it.

No Milk Mac & Cheese

Ingredients (scale up or down)

224 g (1/2 lb) dry macaroni

224 g cheese, grated (cheddar, mozz, jack, gouda, gruyere)
- substitute vegan cheese to make it vegan.
4 g sodium citrate
Leftover pasta water

Method

Add the macaroni to the pot and fill it with water, about an inch over the pasta. Set over medium-high heat and while stirring occasionally, bring to a boil. Cook for 5 minutes, until al dente.
Turn the heat to medium low, most of the water should have boiled off, but make sure there is enough to create a sauce with the cheese. Pour off or add water if needed. Add the sodium citrate and dissolve it before adding in the cheese. Let the cheese melt into a cohesive sauce.
- Note: This is great for adding leftover proteins, vegetables, or anything you want to, get creative!

Instant Beer Cheese

ingredients (scale up or down)

100 g cheese (cheddar, Colby jack, etc)

50 g beer
2 g sodium citrate
5 g mustard
a sprinkle of garlic powder
a sprinkle of smoked paprika

Method

Add everything to a microwave-safe container and mix together with a fork.
Microwave for 45 seconds. Take it out and whisk so the cheese starts to incorporate. Microwave for 45 more seconds and mix again to ensure it is melting smoothly. Microwave one last time for 30 seconds and stir again. Note: Add more cheese or milk to achieve your desired consistency.