Hamburger mac and cheese


A mac and cheese with a mornay sauce made in the classic french style. My twist includes adding a slight bit of Velveeta to improve the texture, as the added calcium phosphate and sodium citrate helps emulsify the other cheese without needing as much bechamel to prevent a greasy texture and mouthfeel. Using sodium citrate as the exclusive emulsifier (instead of a bechamel sauce) was famously popularized by Nathan Myhrvold in Modernist Cuisine, but I tried his recipe and found that it tasted too unnervingly, unnaturally smooth, in addition to a chemical-y aftertaste. This recipe also includes a variation with a hamburger mixture, which adds meaty flavor and texture in addition to a hint of tomato.


Hamburger seasoning: