I use it most often as a side dish dish or as part of a spread when having people over (ribs and other summer fare, or for Thanksgiving) when there are too many other things to make to make a fussier one. The Quick, Essential Stovetop Mac-and-Cheese is exactly as it sounds, a way better than boxed weeknight savior, and it takes, at most, 3 minutes longer to make (the 3 minutes you grate the cheese.) The Easiest Baked Mac-and-Cheese is the miraculous hands-off one, not as luxurious as this, nor as quick as the stovetop. Note: There are three macaroni-and-cheese recipes on this site and this is not an accident. Seriously, why haven’t you made this yet? I just melted into a puddle remembering how good it was. Even better, it passes the most important test: it reheats like a charm, staying creamy and ohmahgaahblaa… This macaroni-and-cheese recipe might be the best thing since both macaroni and cheese. A triumph of the macaroni-and-cheese spirit and do you know what? It was all that and then some. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. It needs something to help it stay creamy, to help suspend it and that thing is quite often a bechamel–milk thickened with a bit of cooked flour and butter.
Real cheese–and not Velveeta or other eerily stable cheese products–really doesn’t like to be melted, cooled and remelted again. Oh, it still tasted awesome but I noticed that the leftovers didn’t reheat well. I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed.īut when I made it for a second time in January, something wasn’t right. There was no bechamel and you didn’t even have to preboil the pasta.
You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. I promised you this and I had to make it right. We’re just weeks from bathing suit season and this here is no friend to lycra.īut I had to.
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