I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
Baked Mac and cheese is dry overcooked shit. Cook the noodles in water, drain, add your milk and cheese, melt over low heat. Done.
There’s no need to get so fucking extra about it.
cook your noodles to just before aldente, blend with your cheese sauce and bake with crushed crackers on top.
Its not supposed to be dry or overcooked.
late edit. I think cavatappi is the Best mac n cheese noodle.
The baking is a wholly unnecessary step and just removes moisture. I’ll die on this hill!
You’re doing it wrong then. The browned bits on top are the best part.
Half the point of the baking step is to remove outter layer’s moisture. If they didn’t want to remove the moisture, they could just cook it normally, and no, that other method isn’t some secret. Baking is just going for more complex textures. Should be left with a crunchy crust but everything below is moist and gooey.