Skip Nav Destination
Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
Search for other works by this author on:
Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 6: Macaroni and Cheese
-
Published:30 Nov 2016
-
Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
100 - 117
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 100-117.
Download citation file:
Macaroni and cheese made with cheddar can be a tricky dish to master. Cheddar really doesn’t melt the right way for making a cheese sauce. So, what is a cheddar lover to do? Taking a cue from the science of how cheese is made, we can better understand how cheddar melts and can understand several of the recipes that do make a wonderfully creamy cheddar sauce.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
