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Unread 11-30-2012, 03:09 PM   #12
somebody shut me the fark up.

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Location: Memphis, TN...Formerly of Decatur, AL
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Originally Posted by LT72884 View Post
ah, so they use the basic roux style then. i will have to work on some thinner style sauces. i like my mac and cheese creamy. IE, take the creamy style the store bought kraft kind is but use reall stuff. haha
Actually, Redhot does this when she makes mac and cheese. The sauce is simply heavy whipping cream/half&half into which the cheese is melted gradually. She adds cayenne and jalapeno to hers as well.

On edit, I think she uses a little butter too. She doesn't make it often enough for me to know as I really don't care for the dish but will eat it when forced to.
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