Got some advice from the kind people here and got a dank ass Mac and cheese with little chunks of moz for extra stretch
I just wish my local store had more cheese they didn’t have any Gruyère so I just used extra sharp cheddar and pepper Jack
Next time I want to incorporate cream cheese into my Mornay sauce (is that correct a roux with cheese?)
Edit: off topic but roux add milk is bechemel add cheese is mornay I think
by Libtarddoughnut
3 Comments
So what time do we need to be over??
I think breaded is the way to go on Mac & Cheese
If you have a recipe, I’d love to see it!