Say cheese! My take on Modernist Cuisine's sodium citrate mac and cheese.

I used sodium citrate to create a perfectly smooth cheese sauce from some of my favorite cheeses. Thanks to Modernist Cuisine's simple recipe it was a pretty smooth process, too.

plating

I was cooking for six and wanted to have leftovers, so I doubled the recipe (to serve 10). I used a pound of cheese for the sauce, (half a pound of gorgonzola, a quarter pound of medium cheddar, a quarter pound of mild goat cheese). In doing so, I retained the delicious pungency of the blue without it becoming overwhelming. (I'd like to pair it with a fab gewurztraminer.)

To contrast the blue, I tossed candied pecans into the pasta. I also added porcini mushrooms and topped the entire dish with black truffle shavings. I was thinking about salting the pasta with truffle salt but it really didn't need it.

the ingredients

I made the sauce the night before and had no trouble reheating it the following day. I microwaved it in small batches and drizzled it over the pasta.

blending the cheese sauce
the cheese (*angel chorus*)

A few friendly tips:
1. Measure the sodium citrate accurately.
2. Take your time with the sauce. Fold in the cheese in small amounts and simmer slowly, never boil.
3. Be inventive with your choice of cheese. This is a great opportunity to turn just about any cheese into a fabulous sauce.

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