Active Time: 15 Minutes
Total Time: 15 Minutes
1.5 Cups
In a small pot over low heat, combine all ingredients listed above. Gently cook until cheese is melted.
Using an immersion blender, blend the contents of the pan until smooth and uniform.
Allow the cheese sauce to cool before serving. Cheese can be cooled completely and reheated for future use.
Comments (11)
May 5, 2019 9:54 am
[…] main culinary use is to make baller melty cheese sauces out of any cheese you want (Check out this recipe). But our most common use is to buffer acidity. Adding 0.8-1% sodium citrate to the total weight of […]
December 16, 2019 9:58 am
[…] our Foodie Favorite Nacho Cheese sauce recipe a try! Toss out that sad, canned nacho cheese and add in your favorite cheese for a […]
June 17, 2020 11:48 am
Question: how do I scale the recipe to double it, yielding 3 cups? Do I simply double everything, including the sodium citrate?
June 17, 2020 1:43 pm
Yup just double everything
October 22, 2020 6:11 pm
Where do you find sodium citrate?
October 26, 2020 8:02 am
You can get it on our website.
June 19, 2021 12:01 am
Where does one get anything? Amazon.
June 21, 2021 7:15 am
All the ingredients we use that are linked are available on Modernist Pantry.
September 29, 2021 9:12 am
Hi I want to make mac & cheese bites to get reheated later, what do you recommend for a ratio, cheese to sodium citrate?
October 4, 2021 11:17 am
3% is the normal ratio of cheese to sodium citrate. This may require additional testing to get the exact ratio with the milk in the recipe.
May 18, 2022 4:41 pm
Can this be made with almond milk? Or full fat coconut milk, the canned kind?