Made hodge podge mac n cheese today for dinner, sodium citrate and pasta water method (no milk or other emulsifier handy).
Used 224g of cheese, two random blocks of cheddar, some gouda. Then used some hard parm reggiano on top when serving. Also added some custom crushed pepper. One mix has some ghost pepper and other super spicy ones and the second mix has chipotle and other smokier chilis.
Much better than my previous attempts at this. I just wish it was a bit creamier after it cools off. Basically once you start spooning it into a bowl it stops being as creamy. Obviously if using milk or similar then it'll stay creamy but trying to figure out why this method can't do it, because internet recipes say the sodium citrate and pasta water should be able to make a sauce.
