On a related note, I've spent an embarrassing amount of time searching for good, creamy mac and cheese, including from-scratch recipes. So far, this has been t

On a related note, I've spent an embarrassing amount of time searching for good, creamy mac and cheese, including from-scratch recipes. So far, this has been the winner: http://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html http://www.seriouseats.com/recipes/2017/01/3-ingredient-stov... It's three ingredients, stupidly simple, and you pick the cheeses you want. I'd argue it's as easy as boxed; you don't even have to drain the pasta. (P.S. if you've never cooked pasta the way the recipe instructs, you'll be blown away by how much more rich the flavor will be!) We use sharp white cheddar from the grocery store, mixed with a little bit of American. Add a dash of dijon mustard and Frank's hot sauce. Feel free to experiment (but stick to good melting cheeses)! I also add a dash of sodium citrate before adding the cheese. It helps the cheese remain completely smooth and more tolerant of careless cooking. You can buy a huge bag off Amazon. EDIT: Also, when we have friends over for this, we've started cooking it in a large dutch oven. Sounds crazy, but it actually turned out even better. The heat regulation and retention of the dutch oven I think helps the cheese melt more evenly and consistently. Plus you can keep it warm for longer after cooking.