Thick, cheesy casserole question.
I just grated ALL the scraps & bits of cheeses in the icebox to make a home-made mac n' cheese. Tried to thin it out with 1/4 cup of half and half but still very gooey. It's now in the caserole dish with a buttered panko bacon mixture on top but concerned I'm going to bake it off into a big macaroni brick. I have soy milk, chicken stock, and evaporated milk in the fridge. Any suggestions or just cross my fingers and stick it in the oven?