I know how to make a good casserole-style mac & cheese (bechamel, cheese, combine, bake) that comes out kind of "tight". But sometimes I just love the cafeteria-style loose, wet, a little soupy mac & cheese. I have no idea how to make it like that. The kind I'm thinking of is like Luby's cafeteria as a TX point of reference. Can anyone point me in the right direction?