A version of mac and cheese using both a roux and sodium citrate as emulsifiers
Course Dinner, Pasta, Side Dish
Cuisine American
Keyword Cheese
Ingredients
16ozcooked pasta
Sauce
4tbspbutter
4tspall purpose flour
4tspsodium citrate
2-3cupsliquid of your choice(milk, cream, broth, pasta water, etc)
24oz shredded cheese of your choice(We generally do cheddar, but also add other cheeses like sandwich slices or whatever is laying around before they expire)
Instructions
Prepare pasta per the instructions on the box
Sauce
Make a roux by constantly stirring the butter and flour over medium heat until it starts to brown (2-3 min)
Slowly stir in the liquid, and increase heat to bring it to a boil (constantly stirring)
Reduce heat to medium, and start adding the cheese (still constantly stirring)
Stir in the seasonings of your choice (I generally just add black pepper and cayenne pepper). Be careful with adding salt, between the sodium citrate and all the cheese, it should already be pretty salty.
Once the sauce is ready, stir in the cooked /drained pasta
Notes
Serve as a side, or with chili on top, or add a meat and veggie (chicken and peas?) to make a complete meal.