Bon Appetit has derailed my Good Eats efforts ever so slightly but boy am I eating well. Bon Appetit has their line of “basically” recipes that are around 10 ingredients or less and super easy to execute which I think is fantastic. They have videos on YouTube that have the chefs cooking some of the recipes which is nice if you’re one of those people that needs a visual guide or aren’t familiar with different cooking techniques. I’m getting to see the chefs’ personalities and I get pretty excited when I see that a video includes one of my favorites but honestly, at this point, they’re all my favorite.

Molly Baz is the chef behind this recipe and she’s great and super easy to understand. This is a great recipe for mac and cheese lovers but also for the young college student that loves boxed mac and cheese because it’s just as easy to make. Molly’s recipe doesn’t requite a roux and isn’t complicated but it tastes so much better than boxed mac and cheese. You boil whatever kind of pasta you want, Molly uses shells but we used rotini because that’s what we had in the pantry, and then you make the cheese sauce using butter, black pepper, milk, and freshly grated parm. Molly says in her video that you can use KRAFT singles if that’s all you have on hand and I love that she makes it so casual and accessible. You do you; add whatever cheese you want that is melty and delicious. You make the sauce, add the pasta, and season to taste. It’s literally the same as a boxed mac and cheese and takes the same amount of time but it’s so good and much more satisfying. I’m not sure I can go back to boxed mac and cheese after this. It’s got everything; it’s quick, it’s simple, and it tastes great.