Magic Mac & Cheese Sauce

This flavourful, creamy, cheesy sauce has the power to INSTANTLY make anything delicious. Level up your roasted vegetables and breakfast wraps, or enjoy over your favourite pasta for an unbeatable bowl of comfort. (Also amazing over a Philly Cheesesteak Bowl - recipe coming soon!)

Here is a moderately inaccurate AI image, because my kitchen and dishes are simply not worthy of food photography!

INGREDIENTS

In a sauce pan (a large one, if adding pasta later) combine the following over medium heat:

• 1/4 C salted butter — Melt completely.

• 2 TBS all purpose flour — Whisk into butter. Let bubble for 2-3 mins.

• 1/2 C chicken stock — Whisk until smooth.

• 1 C 2% or whole milk — Whisk until smooth.

• 1 TBS Chicken Better than Bouillon — Break up and combine.

Add the following, then stir until smoothly combined:

• 1 TBS cream cheese

• 1/2 tub (apx 115g) MacLaren's Imperial Sharp Cheddar Cheese — I love keeping Imperial on hand cause this sauce is the only time I use cheddar cheese. You could substitue with apx 1/2 C grated sharp cheddar.

• 1 C grated gruyere cheese — Raclette would probably be good too!

• 3/4 TSP Worcestershire sauce

• 1/2 TSP sodium citrate — a “secret” ingredient that helps emulsify the water / fats / proteins for a silky smooth sauce (none of that homemade grainy factor!!)

• 1/4 TSP dijon mustard

If enjoying over pasta, don’t add salt to the pasta water (OR decrease sodium citrate to 1/4 TSP). Enjoy!

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