Take Modernist Cuisines Nacho Cheese Sauce For A Spin

• 285 grams (about .625 pounds) sharp cheddar, grated
• 11 grams sodium citrate (or 2 teaspoons of citric acid + 2.5 teaspoons of baking soda)
• 1/2 cup water
• 3/4 cup milk
• 2 jalapenos, finely diced

1. Add sodium citrate or citric acid/baking soda mixture to water, and stir well to dissolve completely.
2. Add in milk and bring liquids to a simmer over medium-low heat.
3. Add in cheese in small batches, whisking constantly.
4. When all cheese is incorporated and fully melted, add in jalapenos, stir well and serve!
5. Cheese will thicken slightly as it cools but will still be pourable at room temperature.
6. This will keep for a week in the fridge.

citrate, water, milk, jalapenos

Taken from www.foodrepublic.com/recipes/take-modernist-cuisines-nacho-cheese-sauce-for-a-spin/ (may not work)