Hi everyone! I'm so looking forward to your help.
I made a baked mac-n-cheese last week that was wonderful, but I think I melted the cheese in at a temp that was too high and it was a bit grainy.
Tonight, I'm planning a loaded baked potato soup that will need some sharp cheddar melted in and I'm wondering if there are any tips that you can offer for melting the cheese in so that it stays smooth. Do soups work the same as sauces?
Thanks for your help!