Decadent Mac and Cheese
Unlike most mac and cheese recipes out there, this one doesn’t require you to make a béchamel sauce. Usually béchamel adds an unbeatable creamy, rich consistency but here a bit of evaporated milk thickens the mac and cheese, doing the work for you. Any type of short pasta will work; we used cavatappi because we love its springy coils. Three varieties of cheese might seem excessive, but they’re all necessary (decadent is in this dish’s title for a reason). Gruyere adds complexity, cheddar brings a sharp tang, and American cheese—don’t turn up your nose—adds a gooey, melty, yummy, extra-cheesiness we loved as kids.