That’s what I might try. This recipe pretty much calls for making a roux, then turning the heat off and slowly stirring in all the cheese so it doesn’t get burnt. Maybe I could risk it and leave the heat on low to introduce bigger chunks of cheese then turn the heat off
You can just slice it up thinly I guess. If you’re going to thoroughly melt it anyway it won’t matter too much.
That’s what I might try. This recipe pretty much calls for making a roux, then turning the heat off and slowly stirring in all the cheese so it doesn’t get burnt. Maybe I could risk it and leave the heat on low to introduce bigger chunks of cheese then turn the heat off
So how did it go?
Haven’t done it yet but it will be a this week at some point thing