I made the New York Times Creamy Mac and Cheese recipe and the sauce curdled. The only change I made was I used half-n-half for the milk and substituted half of the cheddar for Monterrey Jack cheese. The dish was actually delishous but the sauce was clumpy and curdled. Any advice?
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A Genius Slab Pie Template
Dinnerware from the World's Best Restaurant's Ceramicist
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