Mac and cheese
Using a bit of emulsion science, the sodium citrate in this recipe enables you to make a smooth sauce that has all the flavour of the cheese that went into it - much more so than a traditional white sauce, and without any greasiness. Although cheese lovers might be tempted to boost the sauce-to-pasta ratio, keep in mind that the sauce is very rich. A little goes a long way.
Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 265ml/9¼ fl oz milk
- 11g sodium citrate (available online)
- 285g/10oz white cheddar
- 240g/8½oz macaroni
- , to taste salt