To celebrate this week’s launch of Amanda and Merrill’s book, A New Way to Dinner (out now!), we’re diving into the archives to revisit times they ripped out a page from their dinner playbooks for us.
The pasta, the cheese, the bèchamel, the add-ins, the toppings: There are lots of directions to take your macaroni and cheese. You can go wrong with it—there's a version from Amanda's childhood that she absolutely detests (find out which in the video), but macaroni and cheese is a very good thing when made right.
In this video in our weekly series with The New York Times, watch Amanda and Merrill share good tips and tricks for making a better (ie., perfectly creamy, seasoned, browned-on-top) macaroni and cheese. One hint: Add lots of salt to that pasta water.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).