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.
cook your noodles to just before aldente, blend with your cheese sauce and bake with crushed crackers on top.
Its not supposed to be dry or overcooked.
The baking is a wholly unnecessary step and just removes moisture. I’ll die on this hill!
Half the point of the baking step is to remove outter layer’s moisture. If they didn’t want to remove the moisture, they could just cook it normally, and no, that other method isn’t some secret. Baking is just going for more complex textures. Should be left with a crunchy crust but everything below is moist and gooey.
You’re doing it wrong then. The browned bits on top are the best part.