sodium citrate mac and cheese recipe (2024)

sodium citrate mac and cheese recipe

The Science of Creamy Mac and Cheese

Published October 10, 2022

sodium citrate mac and cheese recipe (1)

I knew about sodium citrate and its effects on cheese sauces. It took me a while to try it myself. The end result was the creamiest cheese sauce ever. Now I use it all the time when I want a really creamy cheese sauce.

I made two versions of mac and cheese with friends yesterday, using a sharp havarti cheese. I made the traditional roux-based recipe and the less traditional sodium citrate version. Both versions tasted fine, but the textures were different. Generally, the sodium citrate version was preferred, but not unanimously. A couple of friends preferred to mix the two versions together.

Sodium citrate is the natural salt of citric acid. It has a sour taste, and is used as a preservative and food additive. It is also used in sour candies.

For a lot of us, making a cheese sauce involves making a classic white sauce, or béchamel. Flour and butter are combined in a saucepan, then heated together until the butter melts and the mixture is smooth. Then you add milk, cream or half and half. Once the mixture thickens, you add the cheese and end up with a cheese sauce. Wonderful and classic, but some cheeses don’t melt that well. You end up with a tasty, but somewhat un-creamy end product.

There is a way to make the creamiest cheese sauce ever and it involves a little science. When you make a cheese sauce, the cheese will melt, but sometimes has a grainy texture. That is because of the way the proteins bond with calcium in the cheese. When you combine warmed liquid with a little sodium citrate, then add the cheese, the sodium substitutes for some of the calcium and the cheese breaks down better. The end result is a really creamy sauce.

The liquid you use can be water or milk. I like half and half. I found several recipes on line. I played around, and ended up with the recipe below. Some directions said you have to use an immersion blender to get a creamy result. I did that the first time and the sauce was very creamy. I used a whisk the next time. I found whisking worked just fine.

You want to be sure to use food grade sodium citrate.

Super Creamy Mac and Cheese

12 oz. dry pasta

2 T. butter

1¼ c. half and half – you can also use water, milk, broth

2½ t. sodium citrate

12 oz. finely shredded cheese- I used sharp havarti, but cheddar, Muenster or any cheese that melts well, will work

Salt and pepper to taste

Cook pasta according to package directions. Drain, place in bowl and toss with the butter. Set aside. Heat half and half in a saucepan, over medium heat. Stir in the sodium citrate and bring to a simmer. Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Sauce will become thick and creamy. Once all the cheese has been added, stir in the prepared pasta, adjust seasonings and serve. If you like, you can place mac and cheese in a casserole, top with buttered bread crumbs and bake until bread crumbs are toasted, about 20 minutes at 350 degrees. Serves 4.

sodium citrate mac and cheese recipe (2)

Posted in Cooking | Tagged cooking with sodium citrate, creamy mac and cheese, sodium citrate, sodium citrate mac and cheese recipe

The Science of Creamy Mac and Cheese

Published July 28, 2022

sodium citrate mac and cheese recipe (3)

I knew about sodium citrate and its effects on cheese sauces. It took me a while to try it myself. The end result was the creamiest cheese sauce ever. Now I use it all the time when I want a really creamy cheese sauce.

We made two versions of mac and cheese in cooking camp with kids. We made the traditional roux-based recipe and the less traditional sodium citrate version. The kids preferred the sodium citrate version by far. We used a milk cheddar in class. Both versions tasted fine, but the textures were different.

Sodium citrate is the natural salt of citric acid. It has a sour taste, and is used as a preservative and food additive. It is also used in sour candies.

For a lot of us, making a cheese sauce involves making a classic white sauce, or béchamel. Flour and butter are combined in a saucepan, then heated together until the butter melts and the mixture is smooth. Then you add milk, cream or half and half. Once the mixture thickens, you add the cheese and end up with a cheese sauce. Wonderful and classic, but some cheeses don’t melt that well. You end up with a tasty, but somewhat un-creamy end product.

There is a way to make the creamiest cheese sauce ever and it involves a little science. When you make a cheese sauce, the cheese will melt, but sometimes has a grainy texture. That is because of the way the proteins bond with calcium in the cheese. When you combine warmed liquid with a little sodium citrate, then add the cheese, the sodium substitutes for some of the calcium and the cheese breaks down better. The end result is a really creamy sauce.

The liquid you use can be water or milk. I like half and half. I found several recipes on line. I played around, and ended up with the recipe below. Some directions said you have to use an immersion blender to get a creamy result. I did that the first time and the sauce was very creamy. I used a whisk the next time. I found whisking worked just fine.

You want to be sure to use food grade sodium citrate.

Super Creamy Mac and Cheese

12 oz. dry pasta

2 T. butter

1¼ c. half and half – you can also use water, milk, broth

2½ t. sodium citrate

12 oz. finely shredded cheese- I used Gouda, but cheddar, Muenster or any cheese that melts well, will work

Salt and pepper to taste

Cook pasta according to package directions. Drain, place in bowl and toss with the butter. Set aside. Heat half and half in a saucepan, over medium heat. Stir in the sodium citrate and bring to a simmer. Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Sauce will become thick and creamy. Once all the cheese has been added, stir in the prepared pasta, adjust seasonings and serve. If you like, you can place mac and cheese in a casserole, top with buttered bread crumbs and bake until bread crumbs are toasted, about 20 minutes at 350 degrees. Serves 4.

sodium citrate mac and cheese recipe (4)

Posted in Cooking | Tagged cooking with sodium citrate, creamy mac and cheese, sodium citrate, sodium citrate mac and cheese recipe

The Science of Creamy Mac and Cheese

Published September 29, 2021

sodium citrate mac and cheese recipe (5)

I knew about sodium citrate and its effects on cheese sauces. It took me a while to try it myself. The end result was the creamiest cheese sauce ever. Now I use it all the time when I want a really creamy cheese sauce. We made two versions of mac and cheese in a cooking class with kids. We made the traditional roux-based recipe and the less traditional sodium citrate version. The kids preferred the sodium citrate version by far.

Sodium citrate is the natural salt of citric acid. It has a sour taste, and is used as a preservative and food additive. It is also used in sour candies.

For a lot of us, making a cheese sauce involves making a classic white sauce, or béchamel. Flour and butter are combined in a saucepan, then heated together until the butter melts and the mixture is smooth. Then you add milk, cream or half and half. Once the mixture thickens, you add the cheese and end up with a cheese sauce. Wonderful and classic, but some cheeses don’t melt that well. You end up with a tasty, but somewhat un-creamy end product.

There is a way to make the creamiest cheese sauce ever and it involves a little science. When you make a cheese sauce, the cheese will melt, but sometimes has a grainy texture. That is because of the way the proteins bond with calcium in the cheese. When you combine warmed liquid with a little sodium citrate, then add the cheese, the sodium substitutes for some of the calcium and the cheese breaks down better. The end result is a really creamy sauce.

The liquid you use can be water or milk. I like half and half. I found several recipes on line. I played around, and ended up with the recipe below. Some directions said you have to use an immersion blender to get a creamy result. I did that the first time and the sauce was very creamy. I used a whisk the next time. I found whisking worked just fine.

You want to be sure to use food grade sodium citrate.

Super Creamy Mac and Cheese

12 oz. dry pasta

2 T. butter

1¼ c. half and half – you can also use water, milk, broth

2½ t. sodium citrate

12 oz. finely shredded cheese- I used Gouda, but cheddar, Muenster or any cheese that melts well, will work

Salt and pepper to taste

Cook pasta according to package directions. Drain, place in bowl and toss with the butter. Set aside. Heat half and half in a saucepan, over medium heat. Stir in the sodium citrate and bring to a simmer. Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Sauce will become thick and creamy. Once all the cheese has been added, stir in the prepared pasta, adjust seasonings and serve. If you like, you can place mac and cheese in a casserole, top with buttered bread crumbs and bake until bread crumbs are toasted, about 20 minutes at 350 degrees. Serves 4.

sodium citrate mac and cheese recipe (6)

Posted in Cooking | Tagged cooking with sodium citrate, creamy mac and cheese, science of creamy mac and cheese, sodium citrate, sodium citrate mac and cheese recipe, super creamy mac and cheese

The Science of Creamy Mac and Cheese

Published October 11, 2020

sodium citrate mac and cheese recipe (7)

I knew about sodium citrate and its effects on cheese sauces. It took me a while to try it myself. The end result was the creamiest cheese sauce ever. Now I use it all the time when I want a really creamy cheese sauce. I made mac and cheese last night and it was wonderful. My friends loved it, too.

Sodium citrate is the natural salt of citric acid. It has a sour taste, and is used as a preservative and food additive.

For a lot of us, making a cheese sauce involves making a classic white sauce, or béchamel. Flour and butter are combined in a saucepan, then heated together until the butter melts and the mixture is smooth. Then you add milk, cream or half and half. Once the mixture thickens, you add the cheese and end up with a cheese sauce. Wonderful and classic, but some cheeses don’t melt that well. You end up with a tasty, but somewhat un-creamy end product.

There is a way to make the creamiest cheese sauce ever and it involves a little science. When you make a cheese sauce, the cheese will melt, but sometimes has a grainy texture. That is because of the way the proteins bond with calcium in the cheese. When you combine warmed liquid with a little sodium citrate, then add the cheese, the sodium substitutes for some of the calcium and the cheese breaks down better. The end result is a really creamy sauce.

The liquid you use can be water or milk. I like half and half. I found several recipes on line. I played around, and ended up with the recipe below. Some directions said you have to use an immersion blender to get a creamy result. I did that the first time and the sauce was very creamy. I used a whisk the next time. I found whisking worked just fine.

You want to be sure to use food grade sodium citrate.

Super Creamy Mac and Cheese

12 oz. dry pasta

2 T. butter

1¼ c. half and half – you can also use water

2½ t. sodium citrate

12 oz. finely shredded cheese- I used Gouda, but cheddar, Muenster or any cheese that melts well, will work

Salt and pepper to taste

Cook pasta according to package directions. Drain, place in bowl and toss with the butter. Set aside. Heat half and half in a saucepan, over medium heat. Stir in the sodium citrate and bring to a simmer. Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Sauce will become thick and creamy. Once all the cheese has been added, stir in the prepared pasta, adjust seasonings and serve. If you like, you can place mac and cheese in a casserole, top with buttered bread crumbs and bake until bread crumbs are toasted, about 20 minutes at 350 degrees. Serves 4.

sodium citrate mac and cheese recipe (8)

Posted in Cooking | Tagged cooking with sodium citrate, creamy mac and cheese, sodium citrate, sodium citrate mac and cheese recipe

The Science of Creamy Mac and Cheese

Published June 25, 2018

Gouda Mac and Cheese

I knew about sodium citrate and its effects on cheese sauces. It took me awhile to try it myself. The end result was the creamiest cheese sauce ever. I made Gouda mac and cheese last night and it was wonderful.

Sodium citrate is the natural salt of citric acid. It has a natural sour taste, and is used as a preservative and food additive.

For a lot of us, making a cheese sauce involves making a classic white sauce, or béchamel. Flour and butter are combined in a saucepan, then heated together until the butter melts and the mixture is smooth. Then you add milk, cream or half and half. Once the mixture thickens, you add the cheese and end up with a cheese sauce. Wonderful and classic, but some cheeses don’t melt that well. You end up with a tasty, but somewhat un-creamy end product.

There is a way to make the creamiest cheese sauce ever and it involves a little science. When you make a cheese sauce, the cheese will melt, but sometimes has a grainy texture. That is because of the way the proteins bond with calcium in the cheese. When you combine warmed liquid with a little sodium citrate, then add the cheese, the sodium substitutes for some of the calcium and the cheese breaks down better. The end result is a really creamy sauce.

The liquid you use can be water or milk. I like half and half. I found several recipes on line. I played around, and ended up with the recipe below. Some directions said you have to use an immersion blender to get a creamy result. I did that the first time and the sauce was very creamy. I used a whisk the next time. I found whisking worked just fine.

You want to be sure to use food grade sodium citrate.

Super Creamy Mac and Cheese

12 oz. dry pasta

2 T. butter

1¼ c. half and half

2½ t. sodium citrate

12 oz. finely shredded cheese- I used Gouda, but cheddar, Muenster or any cheese that melts well, will work

Salt and pepper to taste

Cook pasta according to package directions. Drain, place in bowl and toss with the butter. Set aside. Heat half and half in a saucepan, over medium heat. Stir in the sodium citrate and bring to a simmer. Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Sauce will become thick and creamy. Once all the cheese has been added, stir in the prepared pasta, adjust seasonings and serve. If you like, you can place mac and cheese in a casserole, top with buttered bread crumbs and bake until bread crumbs are toasted, about 20 minutes at 350 degrees. Serves 4.

The cheese sauce

I bought mine on line

Posted in Cooking | Tagged Gouda mac and cheese, sodium citrate mac and cheese recipe

sodium citrate mac and cheese recipe (2024)

FAQs

How much sodium citrate should I use in mac and cheese? ›

I used about a cup. Then, bring a cup of water to a simmer in a medium-sized pot. Whisk in a teaspoon of sodium citrate until it's dissolved, and then whisk in all the cheese, gradually, until it's melted and gotten to the cheese consistency you're hoping for.

How much sodium citrate to use for cheese? ›

Dissolve 1 tsp or more of Sodium Citrate into 1 cup of liquid in a pot over medium heat. Bring to simmer. Add 1 lb of shredded cheese of choice. Stir until melted.

How to make your own sodium citrate? ›

You can make your own sodium citrate if you can't find it or run out and need some. Here is the recipe (formula) that makes 11 grams, mix 8 (7.96) grams of citric acid and 9.5 (9.48) grams of sodium bicarbonate (baking soda) then add to your liquid.

How do you emulsify cheese with sodium citrate? ›

It's a pretty simple process, the liquid base is heated with the sodium citrate until dissolved, then the shredded cheese is incorporated into the liquid base until melted and emulsified.

How much sodium citrate do I use? ›

For sodium citrate and citric acid

For oral dosage form (solution): To make the urine and blood more alkaline (less acidic) and to prevent kidney stones: Adults—At first, 2 to 6 teaspoonfuls of solution four times a day, after meals and at bedtime. The solution should be mixed in one to three ounces of water.

When to add sodium citrate to mac and cheese? ›

Super Creamy Mac and Cheese

Heat half and half in a saucepan, over medium heat. Stir in the sodium citrate and bring to a simmer. Add the cheese slowly, about ¼ cup at a time, whisking well until melted before adding more. Sauce will become thick and creamy.

How much sodium citrate for 1lb of cheese? ›

So I make a lovely, smooth, cheese sauce using 1c water, 2 tsp sodium citrate, and 1 pound of fontina and cheddar cheese.

Can you use too much sodium citrate? ›

Symptoms of overdose may include: muscle spasms, seizures. Lab and/or medical tests (such as sodium levels) should be done while you are taking this medication. Keep all medical and lab appointments. Consult your doctor for more details.

What not to mix with sodium citrate? ›

Most frequently checked interactions
  • Advil (ibuprofen)
  • Alcohol (contained in alcoholic beverages) (ethanol)
  • Allegra (fexofenadine)
  • Augmentin (amoxicillin / clavulanate)
  • Benadryl (diphenhydramine)
  • Coenzyme Q10 (ubiquinone)
  • CoQ10 (ubiquinone)
  • Crestor (rosuvastatin)

What is the ratio of sodium citrate to liquid? ›

Scaling up is easy: Simply maintain a ratio of 85% liquid and 4% sodium citrate, based on the total weight of your cheese.

What is a substitute for sodium citrate in cheese sauce? ›

substitutions. Flour and butter in a cheese sauce. If you are out, but find you have citric acid available and are in a pinch for time, you can also utilize the citric acid by mixing it with baking soda, which in the foaming reaction that follows, will neutralize the acidity which will then be aqueous sodium citrate.

What is the secret to smooth cheese sauce? ›

Add Milk and Seasonings

When you combine the ingredients at different temperatures, they heat up at a moderate rate — not too fast, and not too slow — creating a velvety-smooth sauce. Pour in the milk gradually while whisking the roux until the mixture is smooth, then add seasonings if you wish.

Does sodium citrate make cheese smooth? ›

Usually, when cheese melts, the fat and proteins begin to separate, but sodium citrate “binds them together so that when they melt, they do it evenly and homogeneously,” Vaculin explains.

How does sodium citrate work for cheese sauce? ›

Sodium citrate isn't just a fancy name. It's a culinary superhero, playing the dual role of emulsifier and stabilizer in our cheese sauce. This dynamic duo works wonders by preventing proteins from coagulating, ensuring our sauce stays smooth and velvety even at high temperatures.

How does sodium citrate affect cheese? ›

Sodium citrate is the best known of a few different ingredients known as melting salts, which facilitate the melting of old or stubborn cheeses. It's a white powder with a salty-sour taste, but in cheese, its taste isn't noticeable.

Can you take too much sodium citrate? ›

The drug increases the excretion of urinary calcium and an overdose can cause a severe drop in calcium levels which can cause involuntary muscle contractions (tetany) and depressed heart function. Overdose of sodium citrate/citric acid may be treated with calcium chloride infusion and supportive care as appropriate.

What is the ratio of sodium citrate to citric acid? ›

Prepare 800 mL of distilled water in a suitable container. Add 25.703 g of Sodium Citrate dihydrate to the solution. Add 2.421 g of Citric Acid to the solution. Add distilled water until the volume is 1 L.

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