Many Northern macaroni-and-cheese recipes use a béchamel sauce to coat tender elbow noodles, but the only time most Southerners put flour in a skillet is to make gravy—certainly not for a white sauce for macaroni. Our recipes are often simple combinations of pasta, eggs, butter, milk, and cheese. My Aunt Lee often prepares this dish. When I asked her about her recipe, she replied, “I just mix it all up in the dish until it looks right.” I had to coax a little more instruction out of her to share it with you here.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.