In theory, it seems as though cream sauces should be a snap, right? If you heat cream, which is a liquid, and add cheese, which melts with heat, the result should be a happy, easy peasy, yummy swim of delight for your pasta, right? Well, of course, anyone who’s tried cheese sauces knows that it’s just not that simple. There’s that moment when you think … Continue reading How to Stop Cheese Sauces from Breaking Your Heart