I've made this recipe four times now, varying proportions (and even ingredients), and all four times it's ended up with a texture closer to that of refried beans than nacho cheese.
What should I do to make the texture thinner? I've tried the obvious steps of adding more milk, adding water, and cutting back on the corn starch, but no dice. If I cut back on the cheddar and jack cheese, the cream cheese becomes more noticeable, which isn't all that good.
Ideally, I'd like to end up with something I can pour, rather than having to scrape from the pot... |
