Don’t panic that the sauce looks soupy let it cool a few minutes and watch it turn deliciously thick. Rush the cheese with heat and it gets grainy, but stir it gently without flame and it melts smoothly on its own.
When the macaroni is ready, pour it together and stir. While you wait for the water to boil, grate a pile of cheese and mix a can of evaporated milk with a couple of eggs. Cooks Illustrated ended my disappointing series of dry baked macaroni efforts when it published years ago a blessedly simple recipe for super-creamy macaroni and cheese made in minutes on the stovetop.īoxed macaroni and cheese is convenient, but this recipe comes close on time and wins by a landslide on taste. It’s not hard to make a cheesy macaroni and cheese, but making a creamy one is trickier.
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