I made this just as described, except with flour instead of the Corn starch. First of all, it takes a LOT more than 4-5 min on low heat to get the cheese to melt and not be gooey clumps (as I read one reviewer say btw). If you let it go longer (more like 15-20 min) it is fabulous! One word of warning though. Don't let it cool down, before eating. It WILL get very clumpy then you will be not happy. Even if you try to reheat. Just make it as is, giving it plenty of time over low heat to melt. Took a bunch of peoples advice, and served it with sliced Granny Smiths, French bread, and Little Smokies, and it was a HUGE hit :)
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I made this just as described, except with flour instead of the Corn starch. First of all, it...