I've been asked to bring macaroni and cheese to my work potluck, which I make very well, but I need to be able to either keep it warm in a crock pot or heat it in the microwave. This usually results in separated, greasy awfulness. So, I was wondering if the addition of processes cheese, cream cheese, or something would help the cheese sauce remain stable? I want to add so little that it still tastes like my mac (which admittedly is a little different every time I make it)
Anyone have any experience with this?
My coworkers think I'm an amazing cook, though I'm pretty mediocre. But among this crowd I'm freakin Wolfgang Puck. I don't wanna let them down.
I have backup dishes in case this doesn't work out.
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