Simple Stovetop Macaroni and Cheese

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Appears in Cook's Illustrated January/February 1997, America's Test Kitchen TV

SERVES4

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WHY THIS RECIPE WORKS

Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, whi...

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