Five-Cheese Mac ‘N’ Cheese

1. Combine butter, soybean oil, AMLIFI ingredients, salt, disodium phosphate, and annatto extract in a double boiler until melted.
2. Weigh together nonfat dry milk, flour, whey powder, and starch.
3. Measure water into blender and add dry ingredients. Blend until combined well.
4. Pour water mixture into cheese mixture and blend with an immersion blender until combined.
5. Return to double boiler and cook until thick. Heat to 165°F.
6. To make mac ‘n’ cheese, combine 59.5% sauce, 40.5% pasta.

Benefits:

• Extensive array of flavors
• Made with real dairy ingredients
• Low in trans fat
• No grinding or pre-processing for most applications
• Condensed form saves space and freight charges
• Typical refrigerated shelf life of nine months
  (exceptions may apply)
• Gluten-free