To me, there's two kinds of mac and cheese: the firm, drier kind, and the creamy kind. When I tried this recipe, I got a firm, drier result. That's fine, but I wish I'd read the reviews first - it definitely needs more cheese and a lower baking temperature. Mine is extremely crisp on the top and sides, but the middle is moist and firm. I might try this again, but I'll probably use one can of evaporated milk, then a can of regular milk.. and I'll double the cheese and use half sharp/half medium cheddar. It could also use a bit of onion. It's easy enough that it's worth messing around with.
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To me, there's two kinds of mac and cheese: the firm, drier kind, and the creamy kind. When I...