Classic Macaroni and Cheese
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Appears in Cook's Illustrated May/June 2004, America's Test Kitchen TV
Why suffer through stodgy, gritty, greasy, or bland mac and cheese? This delicious version is creamy, rich (but not heavy), and fast enough for a weeknight.
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WHY THIS RECIPE WORKS
For a macaroni and cheese recipe that would appeal to adults and kids alike, we kept things simple, staying away from pungent cheeses and overly rich eggs and cream. Instead, we tossed al dente pasta with a béchamel-based cheese sauce, usin...
