That sounds good! How do I scald milk? and would it work with 6 egg whites instead of 3 whites and 3 yolks?
Here's how to scald milk:
Many older recipes called for you to scald milk, that is, to bring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom.
That article went on to say that lots of recipes want the milk scalded (heated) because the ingredients mix better when warm.
As for the eggs, I have no idea.
Thanks Tracy, Ive never made macaroni and cheese before, that recipe sounds a bit odd since theres no cheese in it... or is that normal?
I get cravings for mac and cheese,lol, but the ones in the box are white pasta, and we dont eat that.
Well, that'll teach me to do a better job of proofreading.