Stovetop mac and cheese with stovetop breadcrumb--yum!
Word on the street is that stovetop mac and cheese is where it’s at. Baked mac and cheese is great, don’t get me wrong, but why all the fuss? I created a version at the PowerHouse test kitchen from a roundup of ingredients. Consider these little vesuvio pasta shapes perfect for mac and cheese. They spiral in a way that captures all the cheese just so well.