Saving macaroni and cheese
I just made a stovetop buffalo chicken macaroni and cheese. However, the sauce was still fairly watery after I finished adding the cheese, so I thought I would add in some blue cheese to help thicken it up and give a nice contrast to the buffalo chicken. I guess I got carried away and added too much bleu cheese (I only recently started eating it and hadn't cooked with it before), because now all I taste is an overwhelming amount of bleu cheese. It's pretty bad. Any way to save this dish or should I just toss it? I suspect my cornstarch didn't dissolve all the way, which is why it didn't thicken up.