Simple Stovetop Macaroni and Cheese
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Appears in Cook's Illustrated January/February 1997, America's Test Kitchen TV
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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...