Sodium citrate is the natural salt of citric acid. I made Gouda mac and cheese last night and it was wonderful. The end result was the creamiest cheese sauce ever. I knew about sodium citrate and its effects on cheese sauces. It has a sour taste, and is used as a preservative and food additive.ġ¼ c. I made mac and cheese last night and it was wonderful. Now I use it all the time when I want a really creamy cheese sauce. The kids preferred the sodium citrate version by far. We made the traditional roux-based recipe and the less traditional sodium citrate version. We made two versions of mac and cheese in a cooking class with kids. If you like, you can place mac and cheese in a casserole, top with buttered bread crumbs and bake until bread crumbs are toasted, about 20 minutes at 350 degrees. Once all the cheese has been added, stir in the prepared pasta, adjust seasonings and serve.
Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Stir in the sodium citrate and bring to a simmer. Heat half and half in a saucepan, over medium heat. Drain, place in bowl and toss with the butter. finely shredded cheese- I used Gouda, but cheddar, Muenster or any cheese that melts well, will workĬook pasta according to package directions. half and half – you can also use water, milk, brothġ2 oz. You want to be sure to use food grade sodium citrate.ġ¼ c. I did that the first time and the sauce was very creamy. Some directions said you have to use an immersion blender to get a creamy result. I played around, and ended up with the recipe below. When you combine warmed liquid with a little sodium citrate, then add the cheese, the sodium substitutes for some of the calcium and the cheese breaks down better. That is because of the way the proteins bond with calcium in the cheese. When you make a cheese sauce, the cheese will melt, but sometimes has a grainy texture. There is a way to make the creamiest cheese sauce ever and it involves a little science.
You end up with a tasty, but somewhat un-creamy end product. Wonderful and classic, but some cheeses don’t melt that well. Once the mixture thickens, you add the cheese and end up with a cheese sauce.
Then you add milk, cream or half and half. Flour and butter are combined in a saucepan, then heated together until the butter melts and the mixture is smooth. It is also used in sour candies.įor a lot of us, making a cheese sauce involves making a classic white sauce, or béchamel. It has a sour taste, and is used as a preservative and food additive. Both versions tasted fine, but the textures were different. We made two versions of mac and cheese in cooking camp with kids.
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