I love Mac and cheese, it is the ultimate in comfort food and I have always looked for ways to improve it.
Someone mentioned the modernist method so I dutifully went on amazon and ordered the special ingredient, sodium citrate, and set about making it.
The outcome was disappointing. The flavour was much better than a roux method and tasted far cheesier with less cheese but, and this is a big but, the texture was all wrong (far too claggy). In addition it doesn't stay sauce like for long enough and will start solidifying as it cools.
I've tried a couple of different recipes using milk, water and a combination of both to no avail. Does anyone have any tricks before I go back to the normal method?
Someone mentioned the modernist method so I dutifully went on amazon and ordered the special ingredient, sodium citrate, and set about making it.
The outcome was disappointing. The flavour was much better than a roux method and tasted far cheesier with less cheese but, and this is a big but, the texture was all wrong (far too claggy). In addition it doesn't stay sauce like for long enough and will start solidifying as it cools.
I've tried a couple of different recipes using milk, water and a combination of both to no avail. Does anyone have any tricks before I go back to the normal method?