Let’s say that—in, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these would be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese.
Here's how: Once you’ve boiled and drained your pasta, in the still-hot pot, you reduce a tiny amount of cream down to an even tinier amount, then whisk in a comparatively massive pile of shredded cheese. Then dump your pasta back in. See?
When our Food52 Cookbook Club on Facebook got ahold of this recipe in August, the month they were cooking through Dinner, they lost their minds a little. “Wanted something quick and easy that involved a bare minimum of actual thinking,” member Elizabeth Ann said. “This totally delivered.”
A little tip: Make it in a hefty pot so that, when you haul it to the table, it will keep itself warm—you'll want seconds close at hand.
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected]. Thank you to Food52 early employee and earlier adopter Michael Hoffman and the Food52 Cookbook Club for this one.
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I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."