New mac & cheese recipe
I've always baked my mac & cheese casserole-style, and have pretty much stuck to the same spicy recipe every since I first made it a few years ago. But for some reason, I was craving a creamier, silkier version and came upon this recipe from the folks at Cook's Illustrated.
The result of this stove-top recipe is a mac & cheese that was indeed lusciously silky, not at all grainy or clumpy, and really quite delicious. Secret ingredients: evaporated milk and a good Wisconsin cheddar. Oh, and the toasted panko bread crumbs was a nice touch :)