Homemade Mac and Cheese help

Warm up the milk enough so that you can cut the heat when you add the cheese, and it will still melt. Ideally you can time it right so that your macaroni noodles are just finished cooking, so when you drain them they are still hot. Pour the sauce on top and if there are still any chuncks of cheese not completely melted, they will melt as you mix the mac and the cheese together.



I've had this same problem before, you want the cheese hot enough to melt, but not too hot that it curdles. Its always come out fine doing what I mentioned above. I essentially never have the heat on while I'm adding the cheese. Or at least the heat is on very low.

Use 1.5 cups heavy whipping cream to 4.5 cups shredded cheese (3 different cheeses, 1.5 cups of each) to 1 pound of pasta.

Don't mix it with the pasta already in the pan. Warm the cream in a pan and whisk in the shredded cheese. (gotta use a whisk). Then fold in the buttered pasta. Salt and pepper to taste, depending on the cheeses used.

Sodium citrate

If you can't get your hands on sodium citrate, then you might try making mac n cheese using cheese powder (which is merely a dehydrated, powdered form of cheese). Cabot sells a white cheddar powder, useful for not only mac n cheese but also for sprinkling on popcorn, kneading into bread dough or biscuits, etc.

Use reduced heavy cream


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