Jun 14
Everyone is making complicated tutorials for making a cheese sauce without a roux, so im running in with the sumple answer: HEAT: MEDIUM. MILK: AS MUCH AS YOU THINK YOU NEED. CHEESE: GRADUALLY INCORPERATED UNTIL IDEAL TEXTURE AND FLAVOR. MELT. DONE. IF IT IS PREE SHREDDED CHEESE THEN PUT IT THROUGH A STRAINER OR ANY OTHER CLEANING BOWLS AND GIVE THAT BITCH A BATH. AND I KNOW YO ASS IS MAKING MAC AND CHEESE OUT OF THIS. GRAB THE FUCKING LADEL AND PUT IN SOME PASTA WATER, YOU MISERABLE SHIT. AND YOU NEED SOME HAIR ON YOUR CHEST, PUT IN SOME HOT SAUCE AND COOK IT DOWN. ABD DONT BE WHITE, SEASON THE MOTHERFUCKER...