hello
I am not professional but I like to cook and dine home. I 've been trying to make cheese sauce for pasta for quite some time. I use cheddar cheese, cold milk , all-purpose flour, butter, pepper and salt. I don't think I've missed anything. The taste is OK but it's still very far from those bottle finished sauce I buy from the supermarket. They are VERY delicious. What is the reason for the difference? Which one is the key? Type of cheese? milk? or the flour? I don't understand.
I am not professional but I like to cook and dine home. I 've been trying to make cheese sauce for pasta for quite some time. I use cheddar cheese, cold milk , all-purpose flour, butter, pepper and salt. I don't think I've missed anything. The taste is OK but it's still very far from those bottle finished sauce I buy from the supermarket. They are VERY delicious. What is the reason for the difference? Which one is the key? Type of cheese? milk? or the flour? I don't understand.