The result is like a sleazy béchamel. Then, just slam in some shredded or grated cheese, reduce the heat to medium-low, and stir until it's melted into a golden-hued nacho cheese sauce for the ages.
It's best to avoid the pre-grated cheese you can buy from supermarkets. It’s often coated in an anti-caking agent to prevent the strands sticking together in the bag, but this affects how the ...
Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and ...
I mixed pasta, heavy cream, grated cheese and seasonings together and let it sit overnight. The next day, I baked it at 400°F as her recipe instructs, and it was good. The only problem was that ...