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.
Have you not put just a slight amount of acidity into your mac and cheese? It’s not enough to give it a primary flavor or anything, but it cuts through the richness and gives it a touch of contrast.
A little mustard or a little hot sauce, a teaspoon for the entire pan. Doesn’t take much.
Mustard powder and cayenne 🤌
Serve your Mac and Cheese alongside a green leaf salad with a simple, home-made vinaigrette dressing. The vinaigrette will give you the acid you need without risking breaking your sauce.
Yeah, but never directly into it while baking. Usually as sides or as topings.