/ck/ - Food & Cooking

Made mac & cheese. Gemelli pasta. Milk, butter, and cornstarch for the cheese sauce base. Used extra sharp cheddar and ricotta (it was what we already had). The final result was a creamy and thick mac and cheese. The problem was the ricotta supressed a lot of the cheddar, so it lost a lot of that sharpness. I used a cup and a half of ricotta to 8 oz of cheddar for 1 lb pasta. Id probably use more cheddar next time.