How is it possible to obtain a creamy smooth consistency in a mac and cheese. I'm looking to achieve more of a moist, wet, creamy consistency with my cheese/bechamel sauce. In the past it usually comes out rather dry when I gratine` it in my oven. I want to achieve "Velveeta" like consistency using a much better quality cheese.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.