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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.


  • 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

Preparation method

  1. In a saucepan combine the milk (or water) with the sodium citrate, whisk to dissolve and bring to a simmer over a medium heat.

  2. Gradually add the grated cheese, blending after each addition with a stick blender until melted and completely smooth.

  3. Stir the warm cheese sauce into the pasta and season to taste with salt.

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