I make this very yummy mac and cheese recipe from epicurious:
But my cheddar cheese never seems to melt smoothly into the milk mixture. The end product is fine, but not quite as smooth as I would like. Is it even possible to get "real" cheese to melt completely smooth? This is going to be part of a comfort food New Year's Eve dinner, so I'd love any tips or tricks you have for this problem!
BTW, just back from a month in New Zealand without a computer... holy cow, I have a lot of Chowhound to catch up on!
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