Forum Discussion
SWMO
Dec 16, 2013Explorer
Super_Dave wrote:
I'll second Pat's use of cheddar cheese soup as a stabilizer (keeps cheese from separating) but I also use some real cheddar and velvetta for the cheese flavor.
This is where I would be. A little salt and pepper, probably some sour cream. You could always top it off under the broiler for some authenticity.
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