Pork chop, green beans, and macaroni and cheese. Wine: Rusack Sauvignon Blanc Ballard Canyon 2018.
I love the Modernist Cuisine version of mac and cheese: a little sodium citrate is dissolved in a small quantity of milk, then grated cheese is melted with it. The sodium citrate prevents the cheese from separating as it melts, so no binders (e.g. flour in béchamel sauce) is needed. The result is basically smooth, creamy pure melted cheese on noodles. I used an English cheddar with a little pimentón for a hint of smokiness.
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