The food lab's ultra-gooey stovetop mac and cheese from Serious Eats by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on October 09, 2015

    Even if you aren't interested in mac & cheese, be sure to check out Kenji's method for cooking elbow macaroni. You put pasta in pan, cover with 2" cold salted water, bring to a boil, cover with lid and remove pan from heat, wait about 8 mins and drain. It works. I made half recipe last night because my husband is not a fan. This is actually my first attempt at mac & cheese, so my opinion isn't worth much. I thought it wasn't creamy so would use more milk. Very, very salty with all that cheese but what did I expect. Could use more dry mustard and hot sauce to please me. Maybe a mac & cheese fan will try and give an opinion. I won't make it again but will use his pasta cooking method.

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