Modernist mac and cheese
265g water or milk
11g sodium citrate (from Amazon)
285g (4 cups) white cheddar cheese, finely grated
240g (2 cups) dry macaroni
  1. Combine water/milk and sodium citrate in a pot. Whisk to dissolve and bring to a simmer over medium heat.
  2. Add cheese into the simmering liquid gradually, blending each addition with an immersion blender until melted and completely smooth.
  3. Cook pasta to al dente, drain, and add to the cheese sauce.
  4. Season to taste.
Serves 5.