I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
We also have cheese heavy recipes and we’re top on the cheese production just this recipe didn’t click… I refuse to get beaten by this cheesy failure… Your base is also a béchamel right? Butter / flour / milk? If so can you share your cheese to milk ratio as well?
Yes, bechamel based, but I can’t tell the ratio, I only took note of the cheese. I go a lot by vibes and, as I usually do, looked up a bunch of recipes on the internet and took from here and there what felt right… sorry.
Truthfully, when my family makes a good mac & cheese here in America, we go a lot by vibes too. You got the base and that’s what’s important.
Oi! I found this comment, that was the one that enlightened me. But as I said, I might’ve not followed this one, or not to the letter, tho.
Thanks for the shout-out! I’m glad others are learning the “secrets”