ULTRA-GOOEY
STOVETOP MAC ’N’
CHEESE
If desired, top the mac with toasted bread crumbs just
before serving.
NOTES: Use a good melting cheese or combination
thereof, like American, cheddar, Jack, Fontina, young
Swiss, Gruyere, Muenster, young provolone, and/or
young Gouda, among others (see “Cheese Chart,”
here–here). To reheat the pasta, add a few tablespoons of
milk to the pan and cook, stirring gently, over medium-
low heat until hot.