On a separate note, I did finally realize that I can do a cream sauce with sodium citrate and use gorgonzola. It cut down significantly on the time to make that sauce. Added that to farfalle pasta with red bell peppers spinach and sliced seared steak. Unbelievable.

Randy Cody said:

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So this may be a dumb question but I've never made my own queso before (except for Velveeta) but planning to do it tomorrow. Looking at OP's recipe, he never says when to add the tomatoes, onions, cilantro, and peppers. When does this happen in the process? Also, my HEB doesn't have "plum tomatoes". Can I just use Roma?

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I realize you didn't get an answer in time, but it's the last step. Make you cheese sauce and then toss in whatever you want.

I don't eat tomatoes, but I'm sure romas are fine. When I make it that's what I use and no one has complained.

62strat said:

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I did a lobster Mac n cheese last night. The taste was phenomenal but it was really dry. The sauce was perfect after making it, but recipe called for baking at 400 for 45 min, I think that maybe was the culprit?

I used 1.5 lbs of tillamook white cheddar, .5lb Monterey Jack and .5lb of guyere.

Lobster bacon and red bell pepper.

Need to figure out to make it more creamy next time. But it was really damn good.

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I'm far from an expert but I see no reason to bake it that hot for that long. Seems like a good way to get overcooked pasta, which why I hardly ever eat mac n cheese that I didn't make myself.

Did the recipe call for uncooked lobster? Maybe that's why they have you bake it so long. I've made mac n cheese a couple times and I just make the cheese sauce with sodium citrate, combine with cooked pasta, top with a little extra cheese and bread crumbs . . . then I only bake long enough to melt the cheese on top and brown the bread crumbs.

'03ag said:

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62strat said:

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I did a lobster Mac n cheese last night. The taste was phenomenal but it was really dry. The sauce was perfect after making it, but recipe called for baking at 400 for 45 min, I think that maybe was the culprit?

I used 1.5 lbs of tillamook white cheddar, .5lb Monterey Jack and .5lb of guyere.

Lobster bacon and red bell pepper.

Need to figure out to make it more creamy next time. But it was really damn good.

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I'm far from an expert but I see no reason to bake it that hot for that long. Seems like a good way to get overcooked pasta, which why I hardly ever eat mac n cheese that I didn't make myself.

Did the recipe call for uncooked lobster? Maybe that's why they have you bake it so long. I've made mac n cheese a couple times and I just make the cheese sauce with sodium citrate, combine with cooked pasta, top with a little extra cheese and bread crumbs . . . then I only bake long enough to melt the cheese on top and brown the bread crumbs.

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The recipe was just plain mac n cheese. It did call for cooking the pasta a few minutes shy of al dente.

I thought it was too long too, I should have listened to my gut. Everything was cooked going in (lobster, bacon, soften the red peppers), so I agree, that is too hot for too long. Recipe fail.
I should have done maybe 20 min at 375.

Damn the cheese was sooo good too.

once again, I overcooked the lobster (I got some last year before xmas too). This is straight from the sheet sent with the live main lobster: 25 min for 1.5lb lobster. My 4 were all between 21-25oz. I did 20 min. (at 6,000 ft no less) and they were over done.

what the hell.

Question about increasing (quadrupling in this case).

I usually use Sooners recommendation...8oz MJack / ~1C water / 1 1/4 tsp sodium citrate (tomatoes,Jaleps, onion etc)

Any recommendations on ratios when using 32 oz cheese??? I plan on quadrupling the recipe this weekend.

This is the base recipe I use, even when not making mac and just queso. I do 1.5x the ingredients all the time and it works just fine:

https://www.seriouseats.com/recipes/2016/11/sodium-citrate-baked-mac-and-cheese.html

Thanks. Pulling the cheese sauce portion from that and increasing to 32 of cheese yields about same as Sooners recipe x4. I think either will work just fine. Thanks for the link!

At the quantities for home cooks, I think you can get by with a linear conversion. It's very forgiving.

I finally got around to ordering some of this last night. It should be here tomorrow so I can experiment this weekend.

I just re-read the entire thread and have a few questions/observations:

1 - Do you think this queso could be jarred/canned and kept in the pantry? I usually make large batches of salsa during the holiday season and give jars as gifts. (I seal the jars with the pressure cooker) I wonder if I could do the same with queso?

2 - Did anyone else notice that B1-83 does this about every third page:

Quote:

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Just made a batch with sauted onion, serranos, Monterrey Jack, medium cheddar, a hint of smoked Gouda, and chopped tomato added at the end.

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I can't find anything that says pressure canning cheese is safe. Plus, I think the prolonged higher temperatures needed for pressure canning may cause some texture problems with the cheese.

The United States government holds the opinion that dairy products should not be canned at home. You may see that people in other countries (and maybe on YouTube) do it and think that we Americans are odd. For what it's worth.

Looks like I shall nix that idea then

Never heard of this before, but I just read a couple pages of this.

Just ordered some Sodium Citrate.

I got mine in yesterday, paid $10 for two pounds of the stuff on Amazon. Made a batch with the basic recipe on page 1 using the extra sharp cheddar we had on hand and it turned out as advertised. I'm sold.

I'm making this for a friendly gathering this evening. Gonna do half cheddar and half pepperjack and also add some chorizo.

Has anyone tested whole milk vs water? I've always used whole milk but I'm curious if the results are the same with water? I hate to waste a batch if water isnt as creamy.

I've only made it with water and it was very rich. When I made my first batch with extra sharp cheddar my wife said it was too cheesy, I can't imagine what it would have been like with whole milk.

I've only used water and it comes out great. Others have recommended milk specifically for Mac & Cheese.

How well does a batch of sodium citrate mac and cheese travel?

I'm thinking that I will refrigerate the unbaked mac and cheese in its tray, then bake onsite with the panko breadcrumbs and extra cheese. Do yall think that's the best option?

There's no reason it shouldn't work. I might keep the topping separate until it's tome to bake to keep it from getting soggy.

Thanks for the reply and the affirmation.

fav13andac1)c said:

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Thanks for the reply and the affirmation.

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How did it work out? Dry out much before you baked it?

investorAg83 said:

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fav13andac1)c said:

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Thanks for the reply and the affirmation.

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How did it work out? Dry out much before you baked it?

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We've done this several times, and it never dries out. Sometimes we bake it in the oven and sometimes we put it on the smoker. Works every time.

investorAg83 said:

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fav13andac1)c said:

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Thanks for the reply and the affirmation.

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How did it work out? Dry out much before you baked it?

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Turned out perfect. Made sauce, cooked pasta to just shy of al dente, mixed them in a 9x13. Let cool and chilled. Took it out a few hours early day of, then put it in a 400 degree oven for 10 minutes, removed, then put panko mixture on top and cooked for another 45 minutes. Used the serious eats recipe.

Read this thread a few times. Finally but the bullet and ordered some from amazon. I'm a believer.

Ttt

Bump for super bowl weekend

Currently on my second batch for my daughter's graduation party, hungry high schoolers are snarfing it down as fast as I can make it. Finally perfected it, and this is so simple:

1 cup liquid (water, milk, beer, some combination of them. Prob don't mix milk and beer though)
2 tsp Sodium Citrate
Bring to a simmer
Add in 4 cups of shredded cheese a generous pinch at a time, stirring constantly
Add Rotel/chopped japs/sauteed veggies/whatever strikes your fancy

Serve with good chips.

So easy.

P.S. Don't be fooled - that is plenty of cheese. It thickens up fast.

I shred 32 Oz block cheese (sharp cheddar & Colby jack), bring 2-3/4 cups water to a simmering boil w/2 tbs sodium citrate. Blend cheese into pot, stirring continuously. Mix with fresh Pico & taco meat, season with chili powder to taste. Keeps well in a slow cooker

Do you drain the rotel first? Or toss in with all the brine?

Read the thread, ordered sodium citrate and made Queso last night.
It was outstanding and impressed the whole family.

gigemags87 said:

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16 pages on queso! I love Texas.

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