/ck/ - Food & Cooking

>>20136364
i use sharp cheddar which has a tendency to split so a roux/bechmel sauce helps keep it together

>>20041248
>baked
quit reading right there
there is zero reason to bake mac and cheese, it causes the cheese the split/break

>>19969254
You're conflating pre-shredded cheddar that's coated in cellulose to prevent it from clumping which causes it to not melt out
Whereas the entire point of American cheese is that it melts better than regular cheese because the sodium citrate prevents it from splitting

>>18557366
did you're original recipe use a cheese that was already emulsified like American? if you so you're a fucking retard and if not then you're still a retard because you'll wind up with a big bowl of oil like picrel

>>18050114
>The only thing that happens with American processed cheese product is the edges get brown and burnt because the bullshit plebfeed doesn't melt right.
it's so tiresome, the entire point of adding sodium citrate and milk is that it emulsifies the oil and makes it melt *EASIER*
Also if your cheddar cheese doesn't break like pic your cheddar isn't real cheese