It’s silky, creamy, and made (mostly) on the stove.

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COOK THIS NOW

Mac and Cheese

By Erick Williams

Photo of mac and cheese in a baking dish with a spoon on the right side.

This new mac and cheese recipe from chef Erick Williams is silky and creamy throughout, with two layers of cheddar: one that runs through the middle and one that goes on top. It hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted. Make it for Thanksgiving—or any night of the week.

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INGREDIENTS

• 1 cup evaporated milk
• 1 cup whole milk
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• ½ tsp. freshly ground black pepper
• 1 tsp. kosher salt, plus more
• 2 lb. extra-sharp cheddar, coarsely grated
• 4 oz. full-fat cream cheese
• 1 lb. elbow macaroni

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