Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short whileKeep fettuccine from sticking/clumping while cooking?Oat Flour for pasta not rolling well?How do you store cooked pasta without losing the bite?How to keep pasta hot, yet not sticky in crock pot?How to thicken slow cooker recipe sauceHow to thin Chicken Alfredo sauce?How do reduce the sourness of pasta cooked with peppers?
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Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while
Keep fettuccine from sticking/clumping while cooking?Oat Flour for pasta not rolling well?How do you store cooked pasta without losing the bite?How to keep pasta hot, yet not sticky in crock pot?How to thicken slow cooker recipe sauceHow to thin Chicken Alfredo sauce?How do reduce the sourness of pasta cooked with peppers?
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How do I keep the pasta from absorbing all the liquid?
sauce cheese pasta
asked 9 hours ago
Pam MacIverPam MacIver
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add a comment |
How do I keep the pasta from absorbing all the liquid?
sauce cheese pasta
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
What's your recipe? It's hard to make suggestions for adjustments if we don't know what you're already doing :)
– Erica
9 hours ago
add a comment |
How do I keep the pasta from absorbing all the liquid?
sauce cheese pasta
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
How do I keep the pasta from absorbing all the liquid?
sauce cheese pasta
sauce cheese pasta
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
asked 9 hours ago
Pam MacIverPam MacIver
61 bronze badge
61 bronze badge
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Pam MacIver is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
What's your recipe? It's hard to make suggestions for adjustments if we don't know what you're already doing :)
– Erica
9 hours ago
add a comment |
1
What's your recipe? It's hard to make suggestions for adjustments if we don't know what you're already doing :)
– Erica
9 hours ago
1
1
What's your recipe? It's hard to make suggestions for adjustments if we don't know what you're already doing :)
– Erica
9 hours ago
What's your recipe? It's hard to make suggestions for adjustments if we don't know what you're already doing :)
– Erica
9 hours ago
add a comment |
1 Answer
1
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oldest
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Honestly, you either eat it fresh, or accept it will congeal.
There are 2 factors going on,
the pasts will keep absorbing water until there's almost none left
the cheese will set as it cools.
The upside is 'yesterday's mac cheese' is great in & of itself.
Your only 'fix' is make it wetter or eat it sooner.
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
add a comment |
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1 Answer
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1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
Honestly, you either eat it fresh, or accept it will congeal.
There are 2 factors going on,
the pasts will keep absorbing water until there's almost none left
the cheese will set as it cools.
The upside is 'yesterday's mac cheese' is great in & of itself.
Your only 'fix' is make it wetter or eat it sooner.
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
add a comment |
Honestly, you either eat it fresh, or accept it will congeal.
There are 2 factors going on,
the pasts will keep absorbing water until there's almost none left
the cheese will set as it cools.
The upside is 'yesterday's mac cheese' is great in & of itself.
Your only 'fix' is make it wetter or eat it sooner.
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
add a comment |
Honestly, you either eat it fresh, or accept it will congeal.
There are 2 factors going on,
the pasts will keep absorbing water until there's almost none left
the cheese will set as it cools.
The upside is 'yesterday's mac cheese' is great in & of itself.
Your only 'fix' is make it wetter or eat it sooner.
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
Honestly, you either eat it fresh, or accept it will congeal.
There are 2 factors going on,
the pasts will keep absorbing water until there's almost none left
the cheese will set as it cools.
The upside is 'yesterday's mac cheese' is great in & of itself.
Your only 'fix' is make it wetter or eat it sooner.
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
answered 8 hours ago
TetsujinTetsujin
5,9041 gold badge16 silver badges29 bronze badges
5,9041 gold badge16 silver badges29 bronze badges
add a comment |
add a comment |
Pam MacIver is a new contributor. Be nice, and check out our Code of Conduct.
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Pam MacIver is a new contributor. Be nice, and check out our Code of Conduct.
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1
What's your recipe? It's hard to make suggestions for adjustments if we don't know what you're already doing :)
– Erica
9 hours ago