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Macaroni and cheese

mlanni | Jun 30, 201610:30 AM

Would it be wrong to make an emulsion sauce of say egg yolk, dijon, worstershire, and butter to help keep macaroni and cheese together? Or would it be useless being as it would break once heated? I don't have a problem necessarily when first serving my macaroni and cheese just when reheating leftovers. Has anyone ever tried this?

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