Make sure your mac and cheese has a creamy but not mushy texture by not overcooking the pasta in the first step. It should be slightly undercooked or to just al dente (with a little firmness when tested before draining). The pasta will continue to cook after the cheese sauce is added and the dish is baked. Like most great sauces, the cheese sauce is best done over a low simmer. Don’t rush it! Boiling the cream and cheese mixture will cause it to break and result in a gritty and not smooth sauce.