I’ve been trying to recreate the Mac n cheese from places like Saltgrass/Longhorn Steakhouse but I can never get it right. It’s never creamy enough, when I take it out of the oven it seems perfect but then it dries up after an hour. I have always used milk for it and I’m thinking maybe heavy cream might help. What are your best tips for great Mac n cheese? And what are the best cheeses to use? I’ve always gone for cheddar, mozzarella, Muenster and Parmesan but I’ve heard gruyere is good too.
bon appetit
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