The next time you make homemade Mac & cheese, you can toss in one of those sandwich cheese singles in with your bechamel and it will keep it from becoming claggy when it bakes. Won’t affect the flavor either.
Or for an even better time, add 6 oz. evaporated milk to 6 oz. macaroni cooked al dente on shallow water, allow to thicken, then add 6 oz. cheese and stir until a bit thinner than the desired consistency before serving.
The next time you make homemade Mac & cheese, you can toss in one of those sandwich cheese singles in with your bechamel and it will keep it from becoming claggy when it bakes. Won’t affect the flavor either.
Or for an even better time, add 6 oz. evaporated milk to 6 oz. macaroni cooked al dente on shallow water, allow to thicken, then add 6 oz. cheese and stir until a bit thinner than the desired consistency before serving.