Now my latest problem. I made some macaroni and cheese. I like the large elbows because the sauce gets up in the tubes better, also just like the texture better.
I made a real nice cheese sauce with the roux. For a whole box of macaroni I used 5:5 tbsp flour to butter, dumped in milk and cream til it "looked" right. Then I took off the heat and added 8 oz grated sharp cheddar, 8+ oz Deli Deluxe American slices cut up (I hate the kind wrapped in plastic wrap) and grated in a little of my Gruyere.
I baked it just a tad too long (the sides got a little too hot, I guess you will curdle it if you heat it too much, just heat through and brown the top.
It was perfect though, silky and creamy. Then so much left over. It was so sticky to put in a pie plate in the oven covered loosely with foil at 300 for 30 min or so. I flattened it down the first night. It was thick and sticky, lost the nice creamy part of it.
The rest of it for a few nights, I cut a wedge (it made a huge batch), and it was a little creamier. But it was always more stuck together than the first night. It was a little stuck together, but loosely with lots of creamy cheese sauce.
So cook a smaller batch? I can't use my microwave safely any more. I don't think there is a good solution. The sauce soaks further in when it's kept (covered) in the fridge I think.
I would cook a smaller batch. Or maybe you could freeze it in portion-size batches? I haven’t frozen home made mac and cheese, but lasagna always seems to freeze well.