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Solitary, in fact
(lemmy.nz)
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this post was submitted on 29 Sep 2025
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It's not a bad recipe. The dude needs to learn to make a proper roux so that the cheese is sauce before baking. Also I would top it with breadcrumbs and bacon not just more cheese.
The Velveeta isn't needed at all, if you make a cheese sauce. Just add 1 tsp of sodium citrate per pound of cheese and that will make a cheese sauce that will barely break once refrigerated. I'm talking a few tsp of oil seeping out of like 4-5 pounds of cheese in the sauce.