How is it possible to obtain a creamy smooth consistency in a mac and cheese. I'm looking to achieve more of a moist, wet, creamy consistency with my cheese/bechamel sauce. In the past it usually comes out rather dry when I gratine` it in my oven. I want to achieve "Velveeta" like consistency using a much better quality cheese.
How more indulgent names are getting people to eat their vegetables
Would You Eat More Beets If They Were Called "Dynamite Beets"?
The Great British Baking Show Episode 3: Bread!
Mix-and-Match Grilling Meals
How to Throw Your Best Cookout
The IKEA Bowl That’s Setting Food on Fire
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.)