in saying NOT to bother baking the darn thing. And bless her heart, wasn't she right! Along with everyone else who gave various suggestions.
I reduced the roux proportion and added slightly more liquid. Then changed the liquid from all milk plus a bit of little half/half to 1/3 each of milk, 1/2 & /12, and heavy cream.
I'm fairly certain there was a shift in the culinary cosmic rift at 6:23 PM EST when I combined:
** DEAR GOD, THE SHEER VOLUME OF FAT! (heavy cream, half & half, milk, butter, pepper-jack cheese, cheddar cheese, American cheese and bacon bits) and ** PROCESSED CARBS! (AP flour)
with...
** Gluten-free Quinoa veggie pasta spirals.
Saving grace: I ate my portion with a tiny crab pick fork.
PS: While I didn't bother, topping it with buttered crumbs and popping it in the oven at 450 for 15 minutes would satisfy anyone's need for a crunchy top.
I reduced the roux proportion and added slightly more liquid. Then changed the liquid from all milk plus a bit of little half/half to 1/3 each of milk, 1/2 & /12, and heavy cream.
I'm fairly certain there was a shift in the culinary cosmic rift at 6:23 PM EST when I combined:
** DEAR GOD, THE SHEER VOLUME OF FAT! (heavy cream, half & half, milk, butter, pepper-jack cheese, cheddar cheese, American cheese and bacon bits) and ** PROCESSED CARBS! (AP flour)
with...
** Gluten-free Quinoa veggie pasta spirals.
Saving grace: I ate my portion with a tiny crab pick fork.
PS: While I didn't bother, topping it with buttered crumbs and popping it in the oven at 450 for 15 minutes would satisfy anyone's need for a crunchy top.