There’s something about the way plain old macaroni cooks to a soft, silky texture that enhances the creaminess of this dish. Each hollow noodle gets coated inside and out with luscious sauce. Although we rarely use processed cheese, here it’s the key to a supercreamy texture that does not rely on heavy cream. We tested lots of mac and cheese recipes, and none was as velvety as this one. It has half the fat and calories of traditional versions with no loss of richness.
View Recipe: Creamy Four-Cheese Macaroni