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Old 06-27-2012, 01:06 AM   #30
amandie
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Join Date: Jan 2011
Location: Near St. Louis
Posts: 2,782

S/C/G: HW- 242 Restart SW:166 7/24/14

Height: a little over 5'2

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Originally Posted by Munchy View Post
The texture changes slightly, but not enough to bother me or my daughter. Just steam a head of cauliflower, puree it in a food processor, and mix it into your cheese sauce. this is a great link though I always make my mac and cheese in different ways every time. Lately I've been making the "miracle mac and cheese" with skim or 1% milk, then instead of adding more milk in the end, add the cauliflower puree instead. It has no butter or flour, but it comes out super creamy. I make sure to use extra sharp cheese and to season the milk with salt/pepper/garlic powder (or adobo). I skipped that the first time and it came out bland.
Oh, thank you so much for posting both links! I just realized that I kinda do the same thing for "alfredo" sauce. I just didn't think of using different cheeses and switching out the types of pasta, heh!
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