Stovetop mac 'n' cheese with broccoli and cauliflower from The Food Lab: Better Home Cooking Through Science (page 723) by J. Kenji López-Alt

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Notes about this recipe

  • anya_sf on November 20, 2021

    Like a homemade version of Velveeta shells 'n' cheese (I used shell pasta and Velveeta for the American cheese). Mac 'n' cheese style is a personal preference and now I know I prefer the baked kind. This was pretty good, but super rich, with tons of sauce. I doubled the vegetables (used broccoli only) and would use even more if I ever made this again, since there was so much sauce.

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