![]() This might not be an issue for cheddar except that Jenny has chosen to use low-fat cheese and milk to keep the calories down (not a bad idea in itself, but don’t kid yourselves: you still need to control portions even with low-calorie eats □ ) and so she needs all the moisture/grease she can to properly emulsify the sauce. Jenny is right that the anti-caking agents in pre-grated cheeses tend to dry them out and make them melt less well.
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