The Food Lab: Better Home Cooking Through Science

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ULTRA-GOOEY STOVETOP MAC ’N’ CHEESE If desired, top the mac with toasted bread crumbs just before ...

SERVES 4 TO 6 1 pound elbow macaroni Kosher salt One 12-ounce can evaporated milk 2 large eggs 1 teaspoon ...

1 teaspoon ground mustard 1 pound extra-sharp cheddar cheese, grated (see Note above) 8 ounces American chee ...

STOVETOP MAC ’N’ CHEESE WITH BACON AND PICKLED JALAPEÑOS Slice 6 strips bacon into ½-inch-wide pieces, place ...

Replace half of the cheddar cheese with mozzarella. Stir in 1 ounce of Parmesan cheese grated, 8 ounces It ...

Replace the cheddar cheese with pepper Jack. Stir in 2 cups shredded cooked chicken (leftover or rotiss ...

CHEESY CHILI MAC Here’s a really important question: why doesn’t chili mac always come with extra cheesy- ...

SERVES 4 TO 6 8 tablespoons (1 stick) unsalted butter 1 medium onions, grated on the large holes of a box ...

1 anchovy fillet, mashed with the back of a fork 2 tablespoons chili powder (or ¼ cup Chile Paste, here) 1 ...

minute. Add the ground beef and cook, using a wooden spoon to break the meat into pieces and stir ...

browned and bubbly, about 5 minutes. Let rest for 5 minutes, then top with the parsley and s ...

Mother SAUCE #5: RAGÙ BOLOGNESE The Bolognese sauce I knew growing up was not much more than ...

browning meat greatly diminishes the quality of its texture, turning it gritty and tough rather than silken ...