Made this on Friday and oh man! It was nothing but awesome! Even before I put it in the smoker it was amazing, and then it became next level. Funny enough, the next day after refrigerating the leftovers (because I always make extra 😉) I can't believe it, but hell yes, it got even better! Hands down, my go to from now on. Thank you!!!
Chef secret (kinda, just most people don't know) when making any kind of cheese sauce add sodium citrate in with the milk and it will make the cheese sauce very creamy and not let the oils and fat seperate like most people homemade Mac and cheese do, especially the next day when reheated. Its a natural ingredient, and alot of food manufacturers use it in jams, drinks, sauces, ice cream, etc. Its also a vegan cheese sauce substitute. But when adding the powder to a liquid like water or milk in this case, it literally makes a the sauce magically different than usual.This will make the cheese sauce stay one uniform color, together, and super creamy. I know bybthe ingredient you used and how it's cooked that the cheese sauce definitely will become clearer and like melted butter more or less. This will prevent that.... there's plenty of videos on this and it'll level up your Mac and cheese game....
