I make a really good macaroni cheese and have never had the sauce "break" despite not using sodium citrate. No cream either, just full-fat milk. And a good spoon of mustard, yum. Maybe it's the cheese? I use extra tasty cheddar.
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I make a really good macaroni cheese and have never had the sauce "break" despite not using sodium citrate. No cream either, just full-fat milk. And a good spoon of mustard, yum. Maybe it's the cheese? I use extra tasty cheddar.