After tinkering in the kitchen for weeks, Kenji Lopez-Alt has discovered a super-simple recipe for macaroni & cheese that uses only three ingredients and takes about ten minutes to make.
The idea for this came from working on my recipe for cacio e pepe, the Roman pasta and cheese dish. In that recipe, I cook spaghetti in a small volume of water, using the starchy pasta water to emulsify the cheese into a creamy sauce. I wondered if the same thing would work for an American-style macaroni and cheese, using a much higher ratio of cheese to pasta and using cheddar in place of pecorino.
It didn’t quite work the first time — the high proportion of cheese caused the sauce to break and turn greasy — but with a few tweaks, I nailed it.
Need to try this soon.