My cheese sauce broke and was grainy last time. Tasted fine but looked & felt odd. I haven't really investigated why yet, maybe I used too much hard cheese? Maybe too much heat, maybe lots of things. The cookbook wasn't very scientific about the recipe, I'm afraid.
― Laurel, Thursday, 8 November 2007 03:52 (thirteen years ago) link
https://i.imgur.com/fWCzbjr.jpghttps://cooking.nytimes.com/recipes/1812-the-best-macaroni-and-cheeseSo much better than my old bechamel-based recipe. Repeated stirring & adding milk & cheese is key.Forgot the bread crumbs, obvs.
― oder doch?, Friday, 8 September 2017 13:28 (three years ago) link