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!
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
Crack Eggs on Curried, Stewy Lentils
Out of Vanilla Extract? This Substitute is Probably in Your Kitchen
$50 and Under Wonders
A Comforting, Cheesy Meal Perfect for One
Why Roast Chicken is the Gift That Keeps on Giving
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)