- Joined Apr 18, 2017
So I'm a self taught Bbq and Cajun guy that does maybe 6-12 gigs a year and has done so for around 10 years. Everything I know I learned pretty much from trial and error, reading, watching videos and asking questions. Here is a problem I've had that I can't figure out. Whenever I make mac and cheese...by the time I get to the gig, it has kinda seized up almost like a casserole. Ive made it from scratch with a béchamel, Ive used a canned, processed cheese sauce and it always starts off creamy and delicious, but by the time I hold it in a Cambro for service, it tightens up and looks very unappealing. Anyone have any ideas on how to keep it loose and creamy while waiting for service? Thanks.