Can’t be that bad, can it? I mean, pasta + cheesy cream sauce is a pretty tried and true combo.
Points for experimenting at least.
I’d try it.
Very few cheese sauces incorporate egg for a good reason. That assumes you give the poster the benefit of the doubt that they’re using real ingredients. Based off the pictures it’s more likely bagged pre-shredded cheese and jarred mayo which probably congreals into an emulsified hunk. Plus the amount of oil here will make you shit your pants
Mayonnaise is mostly oil and egg, which is kind of more akin to carbonara than Alfredo. That said, it has a sourness that isn’t going to mesh the same way-- basically, vinegar and/or lemon juice, which one generally wouldn’t want much of (if at all) in something meant to be creamy. Main reason I don’t particularly like it as a butter substitute in grilled cheese.
Knowing what goes into things like mayo, ketchup, Sriracha, etc, can work well when you’re in a pinch, though. It’s just harder to control the ratio of sugars, salts, and sour components so you have to offset that elsewhere.
This is basically a war crime.
I’m a terrible cook personally, but my wife is fantastic at this stuff. Just FYI, you want a delicious cheese sauce, all you need is some milk or half & half, butter, and cheese. If you want it thicker, use less milk, or add a bit of cream cheese. Heat at a simmer and keep warm.
If you let it cool, it will firm up some and makes for a good cracker dip.
instructions unclear, I only had head cheese… it did not make a good sauce.
Lotta food crime up in here. What the food feds doing about this?
That meal is for a man who doesn’t want to shit in a week
