I love to make mac and cheese at home, but every time I do it on the stove top, it comes out sticky but not creamy. I tried varying quantities, but it hasn't helped fix the problem. I am now trying to recreate one type that I had at a restaurant recently. It had four cheeses and was cooked in the oven in a mini-skillet at the end of the recipe with a little extra cheese and bread crumbs on top. Can anyone suggest a recipe (doesn't have to be four cheese) or a solution to the stickiness problem? Thank you!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)