Then Potatoes Au Gratin thread got me thinking about this.
Sodium Citrate is my favorite thing to use in anything that has melted cheese. Fondue, nachos, burgers, ect. Does anyone else use it?
I started with the Mac and Cheese recipe out of Modernist Cuisine at Home using only water but now make the sauce a bit thicker and like about 1/3 of the liquid to be milk. I love how I can use medium cheddar (always in my fridge) and not sharp.