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Mac and cheese

Using a bit of emulsion science, the sodium citrate in this recipe enables you to make a smooth sauce that has all the flavour of the cheese that went into it - much more so than a traditional white sauce, and without any greasiness. Although cheese lovers might be tempted to boost the sauce-to-pasta ratio, keep in mind that the sauce is very rich. A little goes a long way.

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  • 265ml/9¼ fl oz milk, or water
  • 11g sodium citrate (available online)
  • 285g/10oz white cheddar cheese, finely grated
  • 240g/8½oz macaroni, cooked according to packet instructions, drained (not rinsed)
  • salt, to taste