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Hey y'all. I am trying to get down a delicious recipe for baked macaroni. I have always made a roux and then added milk and melted down cheese with some herbs/spices and the sauce itself tastes incredible. however when i bake it, the sauce "falls off" the noodles during baking, and although its still delicious, it just isnt as creamy and cohesive as id like. Is there any insight anyone can provide to help me sort this out? i have tried making it even saucier but that didnt seem to do the trick (i thought too much moisture was evaporating during baking or something)
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- 5 months ago
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