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JorisR94 t1_iy2uhw1 wrote

Reply to comment by Vexvertigo in [Homemade] Mac and Cheese by HighbrowUsername

What's the advantage of using this with a liquid like milk (or evaporated milk) over using a classic béchamel sauce?

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Vexvertigo t1_iy2vddf wrote

It’s easier and less diluted by the binding liquid. It ends up tasting a lot closer to the taste of the cheese you use unless you melt it in something like beer. It’s also a lot more stable and can be reheated without breaking

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ZeldricTV t1_iy3wl39 wrote

Thank you for all of your explanations to the questions people are asking. I'm actually taking notes as I don't know any of this stuff but I love a good mac and cheese.

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