The white sauce that is used in au gratin potatoes, homemade macaroni and cheese, and casseroles cooked by "foodies" can be remedied by one ingredient:
Just like adding Parmesan cheese to thicken spaghetti sauce, you are adding cheese. It is light in flavor, so it will not overpower your sauce. And it doesn't get as stringy like Parmesan can. It stirs in quite easily. Add to whatever thickness you would like.
What about the texture? Does it melt down all the way or does it remain lumpy?
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