The Gooiest Baked Mac and Cheese

Oozy, saucy, and delightfully cheese-pully (that’s a word, right?), this creamy mac and cheese is just as suited for a cozy weeknight dinner as it is ready to rock the terrain of side dishes on your Thanksgiving table. Unlike BA’s Best Macaroni and Cheese recipe, it’s made without a roux—meaning no flour-based thickener to worry about lumping up the cheese sauce. Instead, American and sharp cheddar cheeses make up the velvety, luscious base. Look beyond slices when shopping for American cheese—you want a version sold as a block (sometimes called Deluxe American cheese) that you’ll grate for quick and easy melting. Last, you’ll fold in Fontina cheese to ensure stretch in every serving. The pinch of turmeric won’t add much in the way of flavor, but it helps achieve a sunny yellow color, offsetting the brick red paprika.

This easy recipe is ideal for anyone looking for prep-ahead holiday solutions: Parcook the pasta until very al dente, rinse well to prevent the shells from sticking, and stash at cool room temperature with the grated cheese and onion for up to 4 hours. When you’re ready to serve, you can assemble the pasta in a flash. Though it may seem like an additional time-saver, avoid pre-shredded cheese, which is coated with an anticaking agent and can lead to a broken or stodgy sauce.

This mac and cheese recipe comes together almost entirely on the stovetop, but it does get that classic baked mac finish. After transferring the saucy pasta to a casserole dish, you’ll sprinkle on more cheese (go ahead and add in some breadcrumbs, if you like) for a final few minutes in the oven.