serves 2
time 30 minutes
difficulty easy
equipment
  • pot
special req.
  • sodium citrate
author chewxy
A picture of Mac and Cheese
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
100 g 100 ml 100 g (100 ml) chicken stock
  1. bring stock to boil, and dissolve the sodium citrate salt in the boiling stock
2 4/5 g   2 4/5 g sodium citrate
70 g   70 g vintage cheddar cheese (shredded)
  1. shred cheese, and mix corn flour in shredded cheese to prevent clumping later.
  2. add to boiling stock gradually and in small batches.
  3. keep stirring to make sure each addition is dissolved and the mixture is smooth
7 g   7 g corn flour
    water
  1. boil macaroni until al dente.
  2. drain.
70 g   70 g macaroni
    tabasco sauce
  1. stir in cheese sauce.
  2. serve with tabasco sauce