given that I feel like I didn't need to convert all my citric acid to sodium citrate, I could have just started nacho cheese sauce out by putting a pinch of each into the pot and let it react right before adding the cheese. Oh well.
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okay so according to https://www.huffpost.com/entry/nacho-cheese-sodium-citrate_n_6108794 the trick is to dissolve it in a little liquid and then stir the grated cheese into the liquid