Because Google basically requires some kind of #postcontent for SEO purposes, let me tell you a little about my day. After drinking a turbo strength coffee with some kind of “functional mushroom” (legal) powder whisked into it and trying desperately to adequately hydrate, I took my first video call while wearing a fuzzy teddy bear hoodie from Abercrombie and Fitch. I also put the hood up.

Because I am clearly 15 years old, the fact that I periodically crave the most teencore lunch foods available does not surprise me.

Full disclosure, this is just the next chapter of my love story with sodium citrate, which is becoming one of my most used ingredients after Better Than Bouillon and smoked Maldon flake salt. If you haven’t been following, it’s a molecular gastronomy-style crystalline powder that magically breaks down the structure of cheese in water to reduce pretty much any variety of high-end luxury cheese into velveeta.

I’ve been perfecting this for awhile, and have finally arrived where I want to be. That said, it’s dangerous to learn how easy it is to make this. Please do so at your own risk.

RECIPE

Effortful time: <5 minutes

Total time: 15-20 minutes

Makes 2-4 bowls, more if you are using chicken

YOU NEED

For the ho-made Velveeta

2/3 cup milk or water
2 tsp. food-grade sodium citrate
2 cups shredded cheese of your choosing; I used cheddar jack here
1/2 tsp. paprika

To make mac

8-10 oz pasta
1/4 cup shredded cheddar

To make it cajun chicken mac

3 tbsp. cajun seasoning
Leftover cooked chicken, if desired
Hot sauce, for serving

MAKE IT

For the cheese sauce

Prep the sodium citrate mixture. Heat the water or milk in a smallish saucepan over medium heat. Whisk in the sodium citrate until fully dissolved.
Cheese it up. Add handfuls of the cheese, whisking continuously, until all the cheese is smooth. Then add the next handful. The whole process takes about 5 minutes. If it isn’t melting: add a tiny bit more sodium citrate. If it’s too thick, add more milk; if it’s too runny, add more cheese.
Season the sauce. Sprinkle in paprika and whisk until evenly combined. You can keep it over low heat without fear of breaking; just stir it periodically so it doesn’t get a film on top.

For the MAC

Cook the pasta. Salt water for pasta; bring up to a boil. Add the pasta and cook to al dente. Drain.
Combine with the sauce. Put the pasta back in the pot. Stir in the cheese sauce and heat over low to marry everything together, about 1 minute. Add the extra shredded cheddar and give it a few stirs just to get some stringiness.

For cajun style

After finishing the mac, stir in cajun seasoning and chicken (if using).
Serve with hot sauce.

modernist mac n cheese, regular + cajun style