This post has been de-listed
It is no longer included in search results and normal feeds (front page, hot posts, subreddit posts, etc). It remains visible only via the author's post history.
Y’all. I LOVE some homemade mac. I’ve been making it homemade for years but I consistently run into two problems that I cannot seem to figure out:
disclaimer: I bake my mac
1) Where does all the sauce go when I bake it? I have tried hacks for this that sort of work (like cooking your pasta vs using hot pasta that soaks up sauce) but it’s never anywhere near as creamy when I take it out of the oven. Sometimes there isn’t much sauce left at all. I usually bake at 350 - 375 for ~30 minutes.
2) How do you achieve the crispy baked top of mac and cheese? Is it the broiler (but wouldn’t that dry it out)? Higher temp? 350 isn’t hot enough to caramelize, yet every photo I see if baked mac has this wonderful crust. Where am I going wrong?
If y’all can help me I feel like I will have finally conquered mac and cheese. THANK YOU 🧀
Have you tried adding a bit more cheese or milk to your sauce before baking? It might help retain the creaminess
As for the crispy top, broiling for a couple of minutes can give that golden crust without drying it out too much
Keep experimenting and good luck with your mac and cheese!
Subreddit
Post Details
- Posted
- 1 year ago
- Reddit URL
- View post on reddit.com
- External URL
- reddit.com/r/foodhacks/c...