I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
Is acidic mac and cheese a thing?
I put sodium citrate in mine as an emulsifier, it gives it a hint of a tang but its not acidic.
That is why America cheese is often an ingredient, since it contains sodium citrate.
I usually do put a little lemon juice in my homemade Mac & cheese. Not enough to make it taste lemony, just to cut through all the cheese a bit. Like the saying goes, if it tastes like nothing it needs salt, if it tastes like it’s missing something it needs acid.
I dunno. But the thing felt too heavy and typically I would address that with increased acidity.
I don’t think so.
Also, kind of hard to really screw up mac and cheese - it’s more like levels of awesome.
From boxed Kraft being the worst, to full homemade starting with a bechamel, and everything in between.
Boxed kraft is no where near the worst.
I assure you that it is possible to get worse mac and cheese than boxed Kraft. It shouldn’t be, but it is possible.
Wow. Just… Wow. I had no idea.