From Beecher’s and Cabot to Annie’s and Amy’s, shoppers say these mac and cheese brands use real cheese and taste far better ...

Great mac and cheese is built on texture first. A silky, cohesive sauce happens when fat, liquid, and cheese proteins stay emulsified instead of splitting into oil and grainy bits. The simplest method ...

If your mac and cheese thickens up too much, or seizes, pasta water is the best fix. Reheat the pasta gently and stir in a splash of pasta water at a time until the sauce loosens and regains its ...

Baked pasta doesn’t even have to try to be a cozy, comforting dish. There’s already the bubbling sauce, the gooey cheese, the ...