1 cup dry macaroni

2/3 cup milk

1 tesapoon sodium citrate

140 g /2 cups cheddar cheese grated

Cook the macaroni according to package directions.

While the macaroni cooks, combine milk and sodium citrate in a medium pot, whisk to dissolve, and bring to a simmer over medium heat.

Add cheese to the simmering milk in batches, blending with an immersion blender until smooth. Stir frequently to prevent burning.

Drain the pasta, but do not rinse it. Fold in the cheese sauce.