Original Recipes:

• https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

Ingredients:

• 265 gr / ml water
• 11 g (~1 + 3/4 tsp) sodium citrate
• 285 gr grated white cheddar cheese
• 8 oz dry macaroni
• Cayenne pepper (to taste ~1/4 tsp)

Steps:

1. Bring water to a boil, and cook macaroni per package instructions
2. Bring water and sodium citrate to a simmer over medium heat.
3. Slowly incorporate the cheese a little at a time while pulsing an immersion blender to form a cheesy emulsion.

Notes:

Had 2 pints left over, and added 1 pint of peas (frozen, added 1/4 cup water, microwaved for 3 minutes on high, strained). Would've been good with tuna as well.

I didn't really care for the serious eats version. It was okay, but there was too much or too liquidy of a sauce for it to be a stove top mac and cheese, and it had to be baked.