Creamy. Comforting. Addictive. Oh, did we forget “easy to make at home?” That, too. Get from workday exhaustion to weeknight elation faster with this recipe for stovetop macaroni and cheese.
Nixon builds her sauce by starting with a béchamel, enriching it with a pound of cheese. Her choice in cheese—a 50/50 blend of cheddar and Muenster—is on the mild side, but it melts smoothly and would pair well with any of her three variations. A final sprinkle of Parmesan and parsley both seasons and brightens the blend, making for a solid (and quick) dinner.
Photo by Sara Remington