Jeb Campbell

Modernist Cuisine and Heston Blumenthal's At Home use Sodium Citrate (sour salt) to get a creamy texture with nicer cheeses. I got some off Amazon and made the MC mac and cheese with gouda and extra sharp cheddar. It was out of this world good and it had the texture of Velveeta... The iota carrageenan isn't required unless you want to refrigerate the sauce into a block and shred it.