This actually reminds me a lot of Heston Blumenthal’s method, where you reduce wine and stock, add parmesan tossed in a bit of flour, then mix in cream cheese and finish with a sharp hard cheese. Heston adds truffle oil as well, because he’s Heston. In this method you’re just replacing the flour with the pasta starch and skipping the wine and stock, which is faster and less fancy. It’s a good concept! I’ve had good results with Heston’s approach and I would expect this would work similarly.
Wow! Was this ever easy. I was a little worried when I initially put all the cheeses and the dry mustard into the pot – it seemed too watery even after the cheese had melted. However, I have a lot of faith in Kitchn recipes, so I kept stirring and lo and behold the sauce thickened and dinner was ready! Thank you again for another winning recipe!
6 cups water
1 teaspoon kosher salt
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