Also cutting the amount of half & half in the sauce with evaporated milk can help. Whisk until it melts before you add more.
I use sharp cheddar cheese, but you can also use extra sharp or a sharp white cheddar, if you really like strong cheese. The sharper the cheddar cheese you use, the more cheesy your mac & cheese will actually taste.This is a stove top version that spends 2-3 minutes under the boiler to melt the grated cheese topping. Stove top mac & cheese will always be more creamy. A baked mac & cheese always has a stiffer sauce than a stove top version.And with mac & cheese, that’s well, what everybody craves. Yes, the ingredients need to be spot on and perfectly balanced, but if the process isn’t right… Well, that creamy, cheesy texture just doesn’t come out right. The success of a good macaroni and cheese is all about the process.
