The ULTIMATE Mac-and-Cheese
Mac-and-cheese just became a weeknight possibility thanks to this easy no-roux recipe. Traditionally, mac-and-cheese begins with a béchamel sauce that is thickened by a butter and flour roux. In this version, we skip the roux all-together and use good ol’ American cheese. American has an ingredient in it called sodium citrate that binds it together and gives it its supreme meltability. Here, this magical compound gives our sauce a thick Velveeta-like creaminess, but with the flavor of more complex cheeses like cheddar and gruyere.