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[+] 2 points 1 year ago (1 child)
  • [–] 6 points 1 year ago

    It's not a bad recipe. The dude needs to learn to make a proper roux so that the cheese is sauce before baking. Also I would top it with breadcrumbs and bacon not just more cheese.

    The Velveeta isn't needed at all, if you make a cheese sauce. Just add 1 tsp of sodium citrate per pound of cheese and that will make a cheese sauce that will barely break once refrigerated. I'm talking a few tsp of oil seeping out of like 4-5 pounds of cheese in the sauce.

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