How do you do it? Mine has never come out the way I want it--nice and creamy all through. I can get a good cheese flavor and crusty top, but the center is never smooth and creamy. Mine is always a little dry and kind of curdled. I've used the usual white-sauce-with-cheese approach, and the famed John Thorne recipe, and nothing quite works. Help,please--I've got this big chunk of cheddar and I'd like to make some mac n cheese to serve friends on Friday night. Thanks!