mac and cheese
This is a calculator for making mac and cheese using sodium citrate. You can use this to determine the proper amount of each ingredient to use.
In order to use the calculator, you must know the mass of either the cheese or the pasta that you intend to use. When you enter the number the calculator will output the mass of the other ingredients needed.
Recipe
This recipe is based on the recipe from Modernist Cuisine. The recipe is as follows:
Ingredients
- liquid (water, milk, beer, etc.)
- sodium citrate
- grated cheese
- pasta
Ingredients
Instructions for cheese sauce
- Heat the liquid until it approaches a simmer. It does not need to be simmering, but it should be hot.
- Use a whisk to stir in the sodium citrate until it is dissolved.
- Slowly add the grated cheese over several minutes while constantly stirring with a whisk.
- Once the cheese sauce has come together, add the pasta and stir until it is coated.
Tips
- Be careful about scorching the cheese sauce.
- You can add spices or hot sauce at any stage of cooking. My favorite is white pepper (and black pepper at the table).
- I generally start with a base of cheddar cheese and add whatever other cheeses I have on hand.
- I like to let the pasta let off as much steam as possible before adding it to the cheese sauce.
- The amounts are merely suggestions. You can adjust this to suit your preferences or situation.
- I like to make sure my pasta is started around the same time that I add the sodium citrate to the liquid. I find that this ensures the pasta and cheese sauce are ready at the same time.
Calculator
Enter the mass of either the cheese or the pasta and the calculator will output the mass of the other ingredients needed.