4 servings
240 g /2 cups dry macaroni
265 g /1 1/8 cup water or milk
11 g /2 teaspoons sodium citrate
285 g /4 cups cheddar cheese grated
1 dash hot sauce, such as Frank's RedHot (added)
1/2 teaspoon (2 g) mustard powder (added)
1/4 teaspoon (1 g) garlic powder (added)
try adding butter or butter powder
salt and pepper to taste
Cook the macaroni according to package directions.
While the macaroni cooks, combine water and sodium citrate in a medium pot, whisk to dissolve, and bring to a simmer over medium heat.
Add cheese to the simmering water in batches, blending with an immersion blender until smooth. Stir frequently to prevent burning.
Drain the pasta, but do not rinse it. Fold in the cheese sauce.
Thin with milk if necessary.
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/