this post was submitted on 29 Sep 2025
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submitted 2 days ago by Stamets@lemmy.dbzer0.com to c/whitepeopletwitter@sh.itjust.works
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[โ€“] OfCourseNot@fedia.io 2 points 2 days ago (1 children)

Ok, thanks! I tried to make mac and cheese twice, years ago, and they came out pretty good, but even though I don't remember the recipes I'm certain I went shorter on the cheese (it was 4-5 servings, not even close to a whole pound), shame on me. Next time I'm also trying with the citrate, I've been wanting to use it for some cheese sauces for quite a while but it's not something they sell at any store here and I always remember when I'm about to cook. Also, what cheese(s) do you use?

[โ€“] AngryCommieKender@lemmy.world 3 points 2 days ago* (last edited 2 days ago)

I personally use 1.5 lbs ofCuba NY Extra Sharp White Cheddar, 1 lb of mozzarella, 1 lb of Gruyere, and .5 lbs of smoked Gouda.

Swap the Gouda for a nice buttery Parmesan if you have $$$

You could also swap the gruyere out for Monterey Jack, or Pepper Jack.

But the cheese in blocks and shred in a food processor. It's cheaper that way.