It’s already in your fridge.
Theres a technique to our madness.
Let the butter melt and cling to the mac and cheese.
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To see if your cheese sauce has thickened enough, drag a spoon across the bottom of the pan.
It should leave a trail that doesnt fill in quickly.
Of course, you’ve got the option to always reduce the cheese sauce to your desired consistency.
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And now, what was once goopy, runny, and bland is gourmet.
I do feel high-quality and better-tasting brands will give you more delicious results.
