Mac and Cheese dilemma
I was reading the "required eating" section of our lovely Serious Eats website and came across a post about mac and cheese. I make my mac and cheese with bechamel and gruyere as well as fontina ... but I don't bake it once the pasta and cheese sauce are mixed together. Every recipe I see calls for baking it after that step and I don't understand why. I don't want mac and cheese I can slice, I want to scoop into it and have it be creamy. Does anyone else not bake it? Am I the only one? And for those of you who do bake it, why do you do it?
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