how to make a cheese sauce for brocolli with velveeta

I like cayenne, as listed here, but paprika, chili powder, chili flakes, or similar will also work.

Add handfuls of the cheese, whisking continuously, until all the cheese is smooth. Stir in the sodium citrate until fully dissolved.Ĭheese it up. One bag of this weird white powder in the pantry and you are only ever shredded cheese away from the best mac and cheese of your life.Ī variation on Modernist Cuisine’s mac and cheese with sodium citrate, this mac has another simple trick-cooking broccoli in the same water as the pasta breaks the broccoli down entirely, allowing you to make a cheesy, velvety broccoli sauce that doesn’t quite lift mac and cheese to health food status but does elevate it all the same.Ģ/3 cup milk (best) or water (emergency use)Ģ cups shredded cheese of your choosing I used cheddar jack hereĨ oz frozen broccoli florets (you can use fresh, but for some reason frozen works better here) If you are someone who’s always been kinda underwhelmed by ho-made mac, it is maybe because you’ve been missing ho-made Velveeta. And yet here she is, and she is glorious. I knew already it would be stable, but there has never before in the history of food been a cheesy, creamy sauce that actually is just as good on the second day. Last night I made too much, so I decided to put it to a proper test by reconstituting it from the cold, refrigerated pudding it formed overnight.

The reason this is posted immediately after its cousin, Cauliflower Gnocchi Mac n Cheese, is because it does the unthinkable: it used up my reheated, leftover cheese sauce. In addition to being able to make smooth, stable cheese sauce out of just it, cheese, and a liquid base (water or milk), you can use it to turn ANY kind of cheese you want into Velveeta. Molecular science aside, the ability to thwart elemental structure and transmute cheese into molten queso lava is the kind of power all people with a God complex crave, and so I have had a lot of fun these last two weeks. I learned not long ago that it’s the magic ingredient that turns cheese into Velveeta, and have been obsessed with it ever since as I have never actually eaten Velveeta and now I know I will never have to.

How to make a cheese sauce for brocolli with velveeta