In, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese. Recipe adapted very slightly from <a href="https://www.amazon.com/Dinner-Changing-Game-Melissa-Clark/dp/0553448234?tag=food52-20"><strong>Dinner: Changing the Game</strong></a> (Clarkson Potter, 2017). To get the full story, head <a href="https://food52.com/blog/20660-quick-stovetop-mac-and-cheese-genius-recipes"><strong>here</strong></a>.

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