I want to make a good impression on some American friends, by making an 10/10 mac and cheese. I've read that using sodium citrate is the key to a creamy sauce without the roux, which takes away from the cheese flavor. But also that when it cools down, it can become solid. I'm making the mac and cheese for Thanksgiving, we're all making something so the food will be out for a while. If it does indeed become solid, could I use a bit of both the roux and sodium citrate for a middle ground?
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