Baton Rouge Nesties
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Where are my foodies?
I need some help. I have a homemade mac & cheese recipe that I like a lot. It's got some great creaminess to it. It calls for 8oz Cheddar, 4oz Mozzarella & 16oz of Velveeta.
I'm looking for something to replace the Velveeta. It melts great but the final dish tastes a bit...processed? But I don't want to lose the creaminess. Halp me. I thought about a creamy gouda but 16oz is a LOT of gouda. Should I increase my other cheeses?
Help!
Re: Where are my foodies?
I'm no help because I love mac and cheese with Velveeta!
Maybe cut back in the Velveeta? I made one this past weekend that had about 8 oz velveeta, some muenster, vermont white cheddar, a little parm.
Oh what about cream cheese? I use that in mine sometimes. They also make the Philadelphia cooking cream....what if you bought some of the "original" flavor and mixed in for creaminess?
Cream cheese was suggested by someone else. I definitely think I'll work on it by reducing the Velveeta and adding more of another cheese.
Thanks!