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Grate your cheddar cheese and set to the side.
In a small pot bring your liquid to a gentle boil and add the sodium citrate.
Stir well to dissolve the sodium citrate. Once dissolved add the grated cheese to your liquid and reduce the heat to medium.
Stir continuously until the cheese sauce is melted.
Add more liquid for a thinner cheese sauce.
If your cheese is having a difficult time coming together add more sodium citrate to your mixture. (I would add ¼ -½ tsp per pound of cheese that you used)