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magazine double dutch mac and cheese with chard
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This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.
4.0
(4.2)
4.4
(4.4)
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This homemade mac and cheese is our Platonic ideal: It is deeply cheesy and creamy and has a crunchy crust. Plus, it doubles easily for a crowd.
3.5
(3.48)
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This foolproof stovetop mac and cheese levels up with the inclusion of miso paste for a silky sauce that is bursting with umami-rich cheesiness.
5.0
(4.78)
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Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.
5.0
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Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
4.4
(4.4)
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Swiss chard is one of our favorite greens—make a few of these recipes with Swiss chard and it'll soon be one of yours, too.
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Beer cheese dip meets mac and cheese.
3.3
(3.33)
4.0
(4.05)
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The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.
4.4
(4.39)
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2.5
(2.5)
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For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
5.0
(5)
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Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens.
4.3
(4.31)
4.0
(4)
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This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.
5.0
(4.88)
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For science, I ventured into a universe in which arrowroot, chickpeas, and tapioca flour are all part of the pasta aisle’s most comforting corner.
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This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese.
4.0
(4.15)
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Not all pimento cheeses are created equal. Chef Justin Sutherland of Handsome Hog, and other popular restaurants across the Twin Cities, uses Tillamook Sharp Cheddar for maximum flavor in this southern staple made into a midwest mainstay.
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If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!
5.0
(5)
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Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.
4.3
(4.26)
Easy
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If it's wrong to put American cheese in your Southern mac and cheese recipe, we don't want to be right.
4.4
(4.37)