Goomba38 wrote:

> Reg wrote:
>
>> Valentine wrote:
>>
>>> Yesterday I tried a new recipe for white truffle mac and cheese. Im
>>> going to paste the recipe here but wanted to get thoughts on what went
>>> wrong.
>>>
>>> Once cooked, it was like a white sauce that broke with the oil
>>> separating from the cheese.
>>
>>
>> Sprinkle some flour on the shredded cheese before adding it.
>> A thorough but light coating will do it.
>>
> Nooooooo, I don't think that is the solution.

You haven't stated why. I can say with certainty that it's
effective.

> I just think it was a particularly rich sauce with all those cheeses
> and they released their oils. Perhaps too high temp. It happens at times
> and yet hardly ruins the dish. Just make it again and see if baking at a
> lower temp but for a bit longer makes a difference.

Yes, too high a temp can break a mornay sauce.

--
Reg