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.
I was trying to get some OG taste honestly otherwise I could do a mornay sauce and call it a day ,-) That’s how we do ham & cheese oven backed pasta dishes usually. I’ll double down on finding something closer to what we see in movies - eventually I’ll land something tastfull. The linked recipe looks waaaaaaaaaaay more elaborate and too far from what I want. I’m aiming at mac and cheese, coleslaw and brisket.