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In response to
"Velveeta & mac is way better than Kraft. -- nm"
by
loosilu
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We finally found a really good mac and cheese recipe that doesn't involve baking, just the stovetop, in Cook's Illustrated.
Posted by
mara
Apr 8 '20, 08:59
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"The dish was everything I wanted: creamy, cheesy, and fast. But it occurred to me that I could make it even faster. The next time around, I cooked the macaroni in a mere 1½ cups of water and the 1 cup of milk I was already using in the sauce. After about 7 minutes, the macaroni was fully cooked, but instead of draining it, I simply stirred in the American cheese, mustard, and cayenne. Then I removed the saucepan from the heat and stirred in the cheddar until it was just distributed throughout. I let it sit, covered, so the cheese could melt gently in the residual heat while I made the topping. A final stir and a sprinkling of crumbs and I was done."
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