No-milk stovetop mac and cheese

Put the macaroni in a skillet or pot, cover with water, bring to a boil and cook five minutes, stirring occasionally so it does not stick.

Meanwhile grate the cheese and weigh out the sodium citrate.

When the pasta is cooked through, pour off the excess water but keep enough to make a sauce.

Stir in the sodium citrate to dissolve, then the cheese, and mix until it cooks down to a cohesive sauce.