Recently made some mac and cheese. 1T butter, 1T flour roux with 1 cup whole milk. Added about 1 cup shredded fontina and a little bit of smoked gruyere. Tossed al dente elbow mac with it, topped with shaved pecorino and baked at 400° for about 25 minutes until top was brown. The crust on the top was delicious and the flavor was robust but the sauce underneath was a bit dry- not the flowing ooziness I was hoping for. Any suggestions on how to attain this? Should I just cook for less time, or add less flour? I also have some wine bathed aged goat cheese waiting in the wings for my next attempt...
I would like to stay away from any processed cheese or heavy cream if possible.