sodium citrate cheese sauce in a baked dish?

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Guest
Has anyone used the cheese sauce made with sodium citrate in a dished that is baked? I have some leftover ham and some potatoes that need to be eaten and was thinking of a ham and potato gratin type thing. I have made stovetop mac and cheese with this sauce with great success but have never put it in the oven.

 
Thanks for the offer but I have what is probably a lifetime supply!

I have enjoyed using it and am experimenting with different applications. The most recent experiment was an Alfredo sauce. It was way too thick but tasted good so I'll be tweaking and trying it again sometime in the future.

 
reporting

This has potential. The ratios will take a little tinkering to hit the sweet spot of ideal thickness. It browns oddly so a topping will be used on the next rendition.

 
I've got stovetop mac and cheese figured out, do you want that?

 
mac & cheese

Mac & Cheese
Adapted from "Modernist Cuisine at Home" by Nathan Myhrvold and Maxime Bilet
Makes 2 ½ cups. Can be doubled

265grams milk
11 grams sodium citrate
285 grams cheese, grated
240 grams dry macaroni

Whisk together milk and sodium citrate until dissolved. Bring to a simmer over medium heat.

Gradually add cheese to the simmering liquid, using an immersion blender to combine after each addition, until all of the cheese is melted and smooth. Hold over very low heat while macaroni cooks.

Cook and drain macaroni. Stir in cheese sauce. Salt and pepper to taste.

 
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