The other night I did another mac n cheese. This time using evaporated milk to bind it all together/make it creamy.
It came out way better, consistency-wise, than the sodium citrate one.
I think the sodium citrate method works just fine in a pinch if I don't have milk/evaporated milk handy. But the texture of the final dish definitely suffers a bit.
Also, I need to buy more:
https://www.flatironpepper.com/
Used almost the very last bits of my two bottles of four pepper blend and the dark smoky blend.
