My mac and cheese is pretty simple: elbows, béchamel, extra sharp cheddar, salt and pepper, hot sauce. I usually serve it unbaked, as I find it creamier. But I’ve been assigned baked mac and cheese for my Thanksgiving contribution. Whenever I bake it (usually at 350), I find it too dry for my liking. I’ve tried upping the amount of cheese sauce and briefly broiling the top instead of longer baking, but still not creamy enough. Any suggestions for keeping it very creamy? Is baked mac and cheese naturally more dry than non-baked? Might just be a personal preference thing on my part. :)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)