I put sodium citrate in mine as an emulsifier, it gives it a hint of a tang but its not acidic.

I usually do put a little lemon juice in my homemade Mac & cheese. Not enough to make it taste lemony, just to cut through all the cheese a bit. Like the saying goes, if it tastes like nothing it needs salt, if it tastes like it's missing something it needs acid.

I dunno. But the thing felt too heavy and typically I would address that with increased acidity.

I don't think so.

Also, kind of hard to really screw up mac and cheese - it's more like levels of awesome.

From boxed Kraft being the worst, to full homemade starting with a bechamel, and everything in between.