How to make mac n cheese creamier
I'm about to start an Onion Soubise Mac n Cheese (http://www.saucemagazine.com/blog/?p=27263) for Thanksgiving and suddenly remembered I've always wanted the dish to be creamier, but don't know how to tweak while keeping it balanced. Is it just a matter of adding more milk? Or should I switch to heavy cream? Thanks in advance!