Repeat this layering one more time, ending with the final third of cheese on top. In a casserole pan (9 by 13 rectangular pan or similar), layer half the noodles and sauce on the bottom, followed by another 1/3 of the cheese. In the oven, it will all “set” and be absolutely perfect.
There will be a significantly higher amount of sauce to pasta and that’s what you want.
Here’s the other CRUCIAL part of making baked macaroni and cheese that’s still creamy and not dry and curdled. Add the undercooked macaroni to the sauce.We only want to add 1/3 of the cheese to the sauce because we’re going to layer the cheese with the noodles and sauce. Then add the spices and continue cooking until the sauce thickens. Adding it slowly will allow you to keep lumps from forming. After the roux has been made and allowed to bubble for one minute, slowly add the milk and then the cream. You can use my xanthan gum-free flour blend (or a store bought blend without xanthan gum), but it’s even easier to use cornstarch so I don’t bother. In this case, melt the butter and add the cornstarch or arrowroot. What is a roux? A roux is just a fat mixed with flour to create a thickening base for many sauces. This should really go without saying, but shredding your own cheese, to me, is a must in anything where cheese is the star of the recipe. Undercooking the pasta by just a couple of minutes helps separate the pasta from the sauce and allows them to join together in the oven, instead of the pasta breaking down into the sauce (like gluten free pasta is well known to do). One of the best tips I learned from my research is to undercook the pasta.
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