egullet has a ‘melty cheese calculator’ on their homepage that you can set for various thickness
Oh, wow, very cool, thanks! It’s kind of odd they don’t account for different types of cheeses since fresh responds much better to sodium citrate than aged but otherwise very cool.
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.
Yup, Modernist Cuisine shared their recipe for that as well:
However, I do find the consistency of this one to be too thin so I’d trend more towards the queso recipe or maybe take a crack at that melty cheese calculator @aaqjr pointed out