This is about as simple as you can make it...and it's delicious. A couple of points. If your sauce is grainy it's because you used pre-shredded cheese from the store. Manufactured shredding cheese has added Potato starch, corn starch and Calcium Sulfate "to prevent clumping' of the product. It also adds a delightful 'sandiness' to the final product! Sorry, but some things in the kitchen require more than 'open and pour'. Grate your cheese. Obviously Velveeta doesn't grate well. I slice 4 oz blocks off the main piece and use a wire cheese slicer on the narrow side for manageable pieces. Final, ovens vary! America's Test Kitchen did a survey among their chefs on their home ovens. Each person was given the same brand of oven thermometer (calibrated) and sent home to test. "Heat oven to 350F and record the result." The ovens actual measured temperature varied by 100 degrees F.! (300F to 400F) It didn't matter whether the oven was a $200 cheapo or a $5,000 monster...they were all inaccurate! My point? Know your oven, not just the info printed on the page. And if your oven thermometer is a $2 item from the grocery store? Well, good luck with that one. All seasonings are to taste (you're the one eating it), spices vary in source, freshness and age, quality...so the same rule applies. If you stick to the recipe, EXACTLY AS WRITTEN and it's perfect for you, you're just lucky this time. To quote Chef John, "Cooking is a process". It's not a formula.
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This is about as simple as you can make it...and it's delicious. A couple of points. If your...