721
Solitary, in fact
(lemmy.dbzer0.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 29 Sep 2025
721 points (97.9% liked)
People Twitter
8735 readers
1427 users here now
People tweeting stuff. We allow tweets from anyone.
RULES:
- Mark NSFW content.
- No doxxing people.
- Must be a pic of the tweet or similar. No direct links to the tweet.
- No bullying or international politcs
- Be excellent to each other.
- Provide an archived link to the tweet (or similar) being shown if it's a major figure or a politician. Archive.is the best way.
founded 2 years ago
MODERATORS
Learn the basics of sauces from a French cooking book/course.
Make a blonde roux, for 4 pounds of cheese, add 1.5 cups of milk and 2 cups of half and half. Add in the shredded cheese saving about a pound to a pound and a half for layering. Add 4 tsp of sodium citrate. Voila you have a cheese sauce that won't break on you that pours into the pasta easily.
I made a custard Mac and cheese last Thanksgiving and I liked it so much more than Roux style.
Can't find any pictures, unfortunately.
Yea I used to use a roux, but honestly it's not much better than melting the cheese directly into heavy cream. If price was an issue a roux would be the cheaper option.