Mac and cheese is a global story. Italy has its baked pasta al forno, Canada loves it with sharp cheddar, and Trinidad adds a punch of Scotch bonnet pepper. But the covered vs. uncovered debate is universal.
In the American South, you’ll often find it baked uncovered with a thick, custard-like egg base. Meanwhile, New England versions lean covered, preserving a silky, stovetop-style creaminess. Your choice can be a subtle nod to your regional roots.
Little fact: The first recorded mac and cheese recipe was in a 14th-century Italian cookbook called Liber de Coquina. It was baked uncovered in a simple pastry shell. Some traditions never die.
