Stovetop Mac and Cheese
This clever, quick and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce.Slideshows:Macaroni and Cheese
This clever, quick and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce.Slideshows:Macaroni and Cheese
Best Mac and cheese I’ve ever eaten!
I used the cheeses that I had on hand— about 3 oz each of white cheddar, havarti, and cambozola— to make this; it turned out to be one of the best mac and cheeses I’ve ever made! The onion, thyme, and tomato paste gave it a wonderful depth of flavor. And the process was so streamlined— It took one pot, and there was no roux to make, nor need to boil and drain the macaroni. I love bread crumbs, so I increased the amount to 1/2 cup, and mixed them with a little olive oil before topping. I will definitely be making this again and again, but try with the recipe’s cheeses next time.