Macaroni and cheese, Béchamel that starts the sauce is taking on its own aspects consistently, the rue is kept blond, flavored with chile flakes, this time garlic powder, s/p, and sometimes another dry herb, and squelched with dry vermouth to an immediate sludge turning quickly to paste and that is thinned by whisking in milk and cream. It happens quickly, in seconds, half the time off the heat, so those liquids must be right there at hand, ready, opened, the container of cream already shaken and mixed and ready to go.
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