I am cooking Thanksgiving dinner this year for my extended family. I love mac & cheese and make it often for my immediate family. The problem is that my extended family likes a baked casserole type mac & cheese but I usually mac a stovetop version because my husband and children prefer a loose mac & cheese. I would like to attempt to make a baked version but I don't know how! I usually start with a roux and add colby jack and cheddar cheeses. Simple and very cheesy. How do I turn it into a creamy baked version. Should I add eggs? Tempering in the eggs or will the roux/cheese mix bake well without drying out?