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.
The Kraft singles?? That’s easy to find. Though it would not have occured to me to use those.
Yep. 100% just add one single slice for every 3-4 pounds of cheese you use. It won’t change the flavor in any way, but it will add in the sodium citrate to give your sauce an extra silky smooth texture that won’t break.