What's cookin'?

[js76wisco]

@robert

There’s no need for the immersion blender, the cheese dissolves fine if you just stir it in. When it was hot it looked way too runny but when it cooled down to warm eating temperature it was the right consistency for dip.

Do any of you guys use sodium citrate trick for mac n cheese? My biggest gripe with my cheese sauce is that it tends to get a little grainy.