How to Make the Cheesiest Mac and Cheese You've Ever Had You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 9
seancoyote
Sodium Citrate is an emulsifier not a flavor additive, it doesn't make something cheesier, it makes it smooth and not break with oil as much when you heat it. What he made both times was bechamel sauce, or white sauce and is considered one of the mother sauces in French cuisine, The difference was how much milk he added, and thus it's volume and thickness. Roux is a thickener, it makes the milk a thick creamy like consistancy, and the less milk or more roux, the thicker it becomes. Because he added less milk, but the same amount of cheese, of course it will be cheesier, and thicker. Either he needed to add less sauce to amount of pasta, or he needed to bake it, slowly removing the liquid by the baking boiling it off, and allowing the roux and pasta to thicken up the sauce a bit more. Or have a better medium for the amount of milk you add. Also, I didn't see him add any salt, pepper, or other flavors like dry mustard, or a deeper color from turmeric which is used traditionally to color cheddar, so naturally the thicker and less milk sauce will have a stronger flavor. I hope this is of help to those wanting to make something and thinks Sodium Citrate is what they need, it isn't, its mostly just for processed food.
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Sodium Citrate is an emulsifier not a flavor additive, it doesn't make something cheesier, it makes it smooth and not break with oil as much when you heat it. What he made both times was bechamel sauce, or white sauce and is considered one of the mother sauces in French cuisine, The difference was how much milk he added, and thus it's volume and thickness. Roux is a thickener, it makes the milk a thick creamy like consistancy, and the less milk or more roux, the thicker it becomes. Because he added less milk, but the same amount of cheese, of course it will be cheesier, and thicker. Either he needed to add less sauce to amount of pasta, or he needed to bake it, slowly removing the liquid by the baking boiling it off, and allowing the roux and pasta to thicken up the sauce a bit more. Or have a better medium for the amount of milk you add. Also, I didn't see him add any salt, pepper, or other flavors like dry mustard, or a deeper color from turmeric which is used traditionally to color cheddar, so naturally the thicker and less milk sauce will have a stronger flavor. I hope this is of help to those wanting to make something and thinks Sodium Citrate is what they need, it isn't, its mostly just for processed food.
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Jeff
Sodium citrate is used as an emulsifier, which does a better job at holding the creamy velvet texture in the cheese sauce. Which he explains, what I don't understand is why did he not just add more liquid (milk) to the one with the citrate so it's not so overpowering? The Liquid amount he used is good for making a malleable processed cheese that would be insanely good on grilled cheese and have that perfect cheese pull, but for mac and cheese? Just add more milk, maybe a cup or so and you'll get one of the best silkiest coat your mouth with loving cheese complimented by a loving bite of macaroni noodle you have ever had in your life. The flour and butter based cheese is good for serving right away but once it overheats it will separate. TLDR try it with sodium citrate like in this video, but add more milk instead of the small amount he used, better than restaurant quality mac and cheese guaranteed.
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Sodium citrate is used as an emulsifier, which does a better job at holding the creamy velvet texture in the cheese sauce. Which he explains, what I don't understand is why did he not just add more liquid (milk) to the one with the citrate so it's not so overpowering? The Liquid amount he used is good for making a malleable processed cheese that would be insanely good on grilled cheese and have that perfect cheese pull, but for mac and cheese? Just add more milk, maybe a cup or so and you'll get one of the best silkiest coat your mouth with loving cheese complimented by a loving bite of macaroni noodle you have ever had in your life. The flour and butter based cheese is good for serving right away but once it overheats it will separate. TLDR try it with sodium citrate like in this video, but add more milk instead of the small amount he used, better than restaurant quality mac and cheese guaranteed.
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Joshua
So your comparison is sort of not accurate ina way. A roux style mac and cheese is baked off in an oven to thicken it and brown the top after adding some sort of crumbled topping. It tightens that recipe up. So this wasnt truly right to do because the second batch would be toast in the oven and as you say is too cheesy. What i did like from the video is the second version makes a great stove top mac n cheese just need to cut it down and i would say finding a less powerfull cheese with the cheddar would probably help weakeb the cheese flavor. Going to try that secons version out myself.
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So your comparison is sort of not accurate ina way. A roux style mac and cheese is baked off in an oven to thicken it and brown the top after adding some sort of crumbled topping. It tightens that recipe up. So this wasnt truly right to do because the second batch would be toast in the oven and as you say is too cheesy. What i did like from the video is the second version makes a great stove top mac n cheese just need to cut it down and i would say finding a less powerfull cheese with the cheddar would probably help weakeb the cheese flavor. Going to try that secons version out myself.
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Silentgrace11
That's why I honestly never follow my cheese sauce recipe lol. It's always going to end up runny at the end. I make a bit more roux (take it a little past blonde to guarantee all the flour is cooked through, I usually only use 2 cups of milk, and I keep adding cheese until it reaches the consistency I want. Baking it? Runny's fine, I might even use 2 1/2 cups of milk if I know I'm baking it. Eating it outright? As thick as I can make it without overwhelming the dish. No sodium citrate needed; )
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That's why I honestly never follow my cheese sauce recipe lol. It's always going to end up runny at the end. I make a bit more roux (take it a little past blonde to guarantee all the flour is cooked through, I usually only use 2 cups of milk, and I keep adding cheese until it reaches the consistency I want. Baking it? Runny's fine, I might even use 2 1/2 cups of milk if I know I'm baking it. Eating it outright? As thick as I can make it without overwhelming the dish. No sodium citrate needed; )
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Paelorian
I've always been happy just stirring cheddar cheese and butter into my hot pasta, adding salt and a little pasta water if needed. A roux or sodium citrate seem to me complications that do not significantly improve the result. You can get super cheesy delicious melty sauce without such measures. It's about the viscosity of the sauce and not diluting the flavor. If you want to add milk, a smaller amount of condensed milk is probably better than regular milk. More flavorful because less water.
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I've always been happy just stirring cheddar cheese and butter into my hot pasta, adding salt and a little pasta water if needed. A roux or sodium citrate seem to me complications that do not significantly improve the result. You can get super cheesy delicious melty sauce without such measures. It's about the viscosity of the sauce and not diluting the flavor. If you want to add milk, a smaller amount of condensed milk is probably better than regular milk. More flavorful because less water.
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Amanda
I make mine in the Instant pot. Total game changer! You could do the same recipe on the stove top tho. You just use Evaporated Milk instead of regular and when you drain your pasta your going to want to reserve some of the cooking water in case you need to loosen it up. All you'll do tho is add the EM and then the cheese and mix until smooth. You'll add the CW if you feel it's too stiff. I think a combo of cheddar and motz make the best texture and taste.
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I make mine in the Instant pot. Total game changer! You could do the same recipe on the stove top tho. You just use Evaporated Milk instead of regular and when you drain your pasta your going to want to reserve some of the cooking water in case you need to loosen it up. All you'll do tho is add the EM and then the cheese and mix until smooth. You'll add the CW if you feel it's too stiff. I think a combo of cheddar and motz make the best texture and taste.
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acrophobe
i dig the experiment, but i appreciate the taste of milk and the taste and consistency of a nice traditional cheese sauce. sometimes i like the Kraft Deluxe kinda chemical mac n cheese but it's definitely the exception to the rule. the cheese sauce is even more important to mac n cheese than the pasta, and it needs to be the right texture and blend of cheeses. it can't just be a salty gooey accessory to coat the macaroni.
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i dig the experiment, but i appreciate the taste of milk and the taste and consistency of a nice traditional cheese sauce. sometimes i like the Kraft Deluxe kinda chemical mac n cheese but it's definitely the exception to the rule. the cheese sauce is even more important to mac n cheese than the pasta, and it needs to be the right texture and blend of cheeses. it can't just be a salty gooey accessory to coat the macaroni.
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Guest
Or, add less cheese to the Sodium Citrate version? Additionally, you could add some water as well to the Sodium Citrate sauce to mellow out the flavor instead of using milk. In fact, you could use only water and it would cut some of the richness. Not to be 'that guy' but sodium citrate is an emulsifier - it doesn't make fat soluable in water.
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Or, add less cheese to the Sodium Citrate version? Additionally, you could add some water as well to the Sodium Citrate sauce to mellow out the flavor instead of using milk. In fact, you could use only water and it would cut some of the richness. Not to be 'that guy' but sodium citrate is an emulsifier - it doesn't make fat soluable in water.
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Gaelin
Adding more milk to the sodium citrate one would have de-intensified the flavor. And since you weren't baking the traditional one, you didn't need as much liquid. Basically, there's nothing wrong with either, you just need the right ratios. You can't do them exactly the same and shouldn't. That's kinda the point.
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Adding more milk to the sodium citrate one would have de-intensified the flavor. And since you weren't baking the traditional one, you didn't need as much liquid. Basically, there's nothing wrong with either, you just need the right ratios. You can't do them exactly the same and shouldn't. That's kinda the point.
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