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Reviewed Baked Macaroni and Cheese

Aug 18, 2012 in Food Network Community Toolbox on

Had great flavor however the egg scrambled and the consistency became curdled when I added the cheese to the roux. The key to this recipe is to add 2 additional egg yolks and forget the whole milk. Use heavy cream and water. This recipe needs some fat for a creamy consistency, for the egg not to scramble, and the milk not to curdle. I won't make a"

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