Test Kitchen's Favorite Mac and Cheese
Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don't serve it right away, no worries -- just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.