this post was submitted on 12 Feb 2024
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6 cups or a pound and a half of cheese, shredded, half cup of flour, half cup of butter, 2.5 cups of half and half, 1.5 cups of milk. Add a teaspoon of sodium citrate to that much cheese sauce, or about 8 cups of sauce. That will make enough sauce for a pound of macaroni product noodles. I generally do twisty or shells
If you don't have pure sodium citrate, a single slice of American Cheese will do the trick.
I appreciate this tip, I've had lots of trouble trying to make home made cheese sauce. Even if I felt the flour and milk cooked long enough and I added cheese slowly, I had trouble getting everything to come together. It may be that I still wasnt cooking long enough either because I have a bad habit of scorching the milk, so I would pull it off the burner perhaps too soon. I don't know exact I haven't tried it enough, because I don't like wasting food.
Turn your burner down. If you're scorching the milk, your burner is too high. I do all of this at a 3/10 on my stove. You cannot rush this. Patience is key.