Thanksgiving Mac and Cheese
3.8
(24)
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
Chef Erick Williams didn’t really like mac and cheese until he and his sous-chef spent a few years perfecting this recipe for his Chicago restaurant, Virtue. The thing about it that converted Williams into a fan? It’s silky and creamy throughout, with (almost) no crispy bits (the chef is generally against cheese getting crunchy). Don’t be fooled by the fact that a hot oven is involved in this Thanksgiving side dish—this is really a stovetop mac and cheese. It only hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted.
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