Sodium citrate is a salt derived from citric acid. It has a unique property that makes it an excellent emulsifying agent. When added to cheese, sodium citrate helps to break down the protein and fat molecules in the cheese, transforming them into a stable emulsion. This emulsion prevents the cheese from separating or becoming grainy when melted, resulting in a smooth and creamy texture.

In traditional mac and cheese recipes, achieving a creamy texture can be challenging because cheese has a tendency to become stringy or clump together when heated. However, by using sodium citrate, you can overcome this issue and create a silky-smooth cheese sauce that coats the pasta evenly.

In addition to its emulsifying properties, sodium citrate also helps adjust the pH of the cheese sauce, which further contributes to the cheese's ability to melt smoothly without breaking. As a result, mac and cheese made with sodium citrate not only offers superior creaminess but also maintains its texture even as it cools, making it a fantastic choice for a consistently enjoyable dish.

Gastronomic Artistry: Beyond the Sweet

INGREDIENTS
   
   Kosher salt
   1 lb. elbow macaroni
   1/2 cup panko
   5 tbs. unsalted butter, divided
   4 tsp. Cape Crystal sodium citrate
   1 1/2 lb. grated sharp cheddar cheese
    1 tsp. hot sauce
    1/2 tsp. mustard powder
    1/4 tsp. garlic powder
    1/2 lb. grated Gruyère cheese

DIRECTIONS

STEP 1: Preheat oven to 400°F. In a medium-sized pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than the cooking time indicated on the package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons butter until butter is melted and pasta is evenly coated. Set aside.

STEP 2: In a large saucepan, bring 3 cups of water to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add cheddar cheese in small increments, using an immersion blender to incorporate it completely into the sauce before the next addition. When all the cheese is added and the sauce is smooth and glossy, blend in hot sauce, mustard powder, and garlic powder. Season with salt, if necessary.

STEP 3: Scrape cheese sauce into the pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape the pasta into a 9 by 13-inch baking dish and smooth the surface into an even layer.

STEP 4: Add panko to a small mixing bowl. Melt remaining 3 tablespoons butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over the surface of mac and cheese in an even layer. Bake on the top rack of the oven until browned and bubbling, about 45 minutes (ovens can vary; check often to prevent the top from burning).

This twist on the classic comfort dish introduces sodium citrate, a remarkable ingredient that elevates the creamy cheese sauce to new heights of decadence. By acting as an emulsifying agent, sodium citrate creates a velvety, smooth texture in the cheese sauce, preventing clumping and ensuring a consistent, luxurious mouthfeel. This transformative quality isn't limited to mac and cheese; sodium citrate can revolutionize a wide range of recipes by effortlessly transforming the texture of cheese-based sauces and dishes. From creamy soups to gooey fondue, sodium citrate's ability to maintain a harmonious emulsion offers a reliable way to achieve restaurant-quality results in the comfort of your own kitchen. Whether you're a culinary enthusiast or a home cook seeking to elevate your creations, sodium citrate unlocks a world of possibilities for enhancing the texture and taste of various dishes.