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 will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese. Recipe adapted very slightly from Dinner: Changing the Game (Clarkson Potter, 2017). To get the full story, head here. —Genius Recipes
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until it is al dente, about 1 minute less than the package directions. Drain.
Return the empty pot to medium-high heat. Add the cream, and cook until it is thick, bubbling, and reduced by half, about 2 minutes. Stir in the cheese, whisking until it has melted. Then stir in the pasta and cook until well combined. Season to taste with nutmeg and pepper, add more salt if needed, and serve immediately.
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.