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.
Get the recipe on Serious Eats
Photo by Sara Remington
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
