I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
this post was submitted on 10 Aug 2026
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Strange, it looks very good! What did you not like about it, if you don't mind my asking?
It was quite flat. We are used to cheese fondue; melted cheeses you dip bread in it. So basically the same idea but bread instead of pasta I figured. I was expecting the same level of "tongue tingling" we get from a good fondue. But this was waaaaaaaaaay more "round" and greasy than that.
So, generally, with high quality American Mac and cheeses you won't get the tongue tingling you get from fondue as it doesn't have any wine in it - but, it is normally a relatively pure expression of cheese, usually through the addition of processed cheese product (American cheese, Velveeta) or - these days - sodium citrate.
The fun comes from the flavors of complex cheeses being delivered via an unusual texture (liquid brought on from cheese and milk/water binding via sodium citrate), and that's harder to get at home.
If you're looking for that "bite" as you call it, I'd highly recommend using Heston Blumenthal's (the 3 star Michelin chef from the UK) recipe which uses white wine in lieu of sodium citrate or a roux (looks kind of like you used a roux in your recipe, but I'm not sure) . It creates a sauce that is much more comparable to fondue, and might be right up your alley!
I was trying to get some OG taste honestly otherwise I could do a mornay sauce and call it a day ,-) That's how we do ham & cheese oven backed pasta dishes usually. I'll double down on finding something closer to what we see in movies - eventually I'll land something tastfull. The linked recipe looks waaaaaaaaaaay more elaborate and too far from what I want. I'm aiming at mac and cheese, coleslaw and brisket.