Still, there’s a problem with most baked mac and cheese recipes: Only the top gets directly exposed to the oven’s crisping heat, while the rest of the dish might as well have been made on the stovetop-and while blasting the mac at high temperatures will produce that golden brown top, it also comes at the risk of breaking your creamy sauce. Really, those crunchies are the main reason to transfer a dish that could be finished on the stove (in less time! with fewer dishes!) to another vessel and then bake it. I can confidently say that the best part of baked mac and cheese is the crunchy top: noodles just starting to char, ideally coated with a layer of crispy breadcrumbs.
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