How much sodium citrate to add to Mac & cheese. First time using it

I just did a Mac and cheese, made a roux, poured in milk, found out we were out of milk after only 2/3 of a cup added… substituted maybe a cup and half water and half a cup of cream (eyeballing instead of fhe 2-1/3 cups of milk I don’t have). Added in 1 cup Gruyere, 1 cup mozzarella, 1/2 cup havarti, 1/2 cup Gruyere. And 4 tsp sodium citrate (I’ve previously used American singles 1:2 with real cheese, this is first time with sodium citrate). Topped with 2/3 cup panko, butter, garlic powder salt crust. 350 convection for 30 min, with a little low broil at end very slightly burned the crust). Came out absolutely delicious but it was not quite perfect in terms of texture. Much creamier than prior Mac & cheese without sodium citrate, but still it felt a bit heavy, not quite the “soft and creamy” I was hoping to get, was hoping to get it little softer. Any tips on how to make it creamier and what ideal cheeses and ratios to get great Mac & cheese? My favorite Mac of all time was this Mac & cheese made by Artie’s restaurant in Fairfax VA, but I can’t even get the cheese listing because they no longer have it on menu .https://imgur.com/gallery/mac-cheese-RmyiyyK submitted by /u/get_to_ele [link] [comments]