[homemade] Ultra-Gooey Mac and Cheese using Lecithin

Added some liquid lecithin to my normal Mac and cheese recipe, had to make it a few hours before serving and was reading that it can help prevent the sauce from splitting when reheating.

The pic probably doesn't do it justice, but the texture was ssoo much better 😳. Used only cheddar, but it has the gooey texture of processed cheese minus the artifical flavor. Heated up great. I don't think I'll ever make Mac without it.