Now, let's get a little nerdy and talk about the science behind mac and cheese. It's all about the starches and proteins in the pasta and cheese, which when combined, create a beautiful, creamy sauce. But, when you bake it, the heat can cause the sauce to separate, making it all weird and grainy.
To avoid this, you can cover your mac and cheese with foil or a lid, which will help retain the moisture and keep the sauce all smooth and creamy. But, if you do this, you'll miss out on that beautiful, golden-brown crust on top. It's like choosing between two evils, or rather, two delicious options.
