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This new spin on mac and cheese will become your new favorite side dish

Staff, America's Test Kitchen on

Ready for a new take on mac and cheese? We’ve done all the work, so all you have to do is follow this easy recipe.

Folding store-bought pimento cheese into our usual macaroni and cheese recipe didn’t work well here; the sauce separated into pools of grease and clumps of cheese. Instead, we made a flavored béchamel, a thickened milk sauce, to help us control the amount of fat in the sauce and prevent the sauce from breaking.

Adding the cheese and cream cheese right to the sauce before adding the macaroni allowed us to bake the casserole less, therefore reducing the risk of a broken sauce.

Happy cooking!

Pimento Mac and Cheese

Serves: 8 to 10

 

1 pound elbow macaroni

Salt and pepper

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

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