Lem Jukes

yall are thinking of desert custards. Custard technically just means a milk/liquid base thickened with egg. I wouldn’t say it ends up like an egg bake like a quiche or anything. But it does result in a more stable/less goopy Mac n cheese. Realistically there are dozens of ways to effectively make a recognizable ‘Mac n’ cheese’ all with varying levels of quality and taste, you can make a roux as a base for a beschamel sauce. You can even skip a base altogether and just use a cream or small curd cottage cheese as the sauce base. Beschamel with Parmesan on noodles aka og Mac n cheese honestly doesn’t sound very good. I feel cheddar is a requirement.

YT & Rat Thing B-782

The academy are such tools.