Mac and cheese
Prep time less than 30 mins
Cook time less than 30 mins
Serves 5
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.
Method
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In a saucepan combine the milk (or water) with the sodium citrate, whisk to dissolve and bring to a simmer over a medium heat.
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Gradually add the grated cheese, blending after each addition with a stick blender until melted and completely smooth.
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Stir the warm cheese sauce into the pasta and season to taste with salt.
Ingredients
- 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
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