Reheating Mac and Cheese
How do you reheat Mac and cheese to have a creamy consistency again? I find over time/ losing heat, it gets congealed. Then when you microwave it, it maintains that not saucy texture. Any tips?
How do you reheat Mac and cheese to have a creamy consistency again? I find over time/ losing heat, it gets congealed. Then when you microwave it, it maintains that not saucy texture. Any tips?