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.
Martha Stewart Living, March 2017
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
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.