I’ve always been a purist when it comes to making mac and cheese, sticking to a fairly classic recipe that starts with a roux and white sauce. But then this recipe came along and trumped the classic with its ease and amazing flavor.
Imagine a creamy, three-cheese pasta that comes together with absolutely no milk and butter. Now imagine that it’s cooked all in one pot (you don’t even need to strain the pasta!).
I call that magic — you’ll call it the weeknight dinner of your dreams.