Mac and Cheese

Skip the the roux and the extra pan. Thickened with cornstarch, this cozy one-pot broccoli mac and cheese recipe comes together in just 35 minutes.

This homemade mac and cheese is our Platonic ideal: It is deeply cheesy and creamy and has a crunchy crust. Plus, it doubles easily for a crowd.

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

This baked pasta is super-kid-friendly. (They won't be able to detect the cauliflower!)

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual bèchamel sauce, and it will bake perfectly in just 30 minutes.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

If it's wrong to put American cheese in your Southern mac and cheese recipe, we don't want to be right.

To make this chicken and broccoli mac and cheese recipe even more decadent, add cooked chopped pancetta or cooked and crumbled smoked bacon.