An Easy Mac and Cheese Worth Cheering

Genevieve Ko's simple stovetop version comes together with just five ingredients.

View in browser|nytimes.com Continue reading the main story April 8, 2024 Armando Rafael for The New York Times. Food Stylist: Simon Andrews. An Easy Mac and Cheese Worth Celebrating By Julia Moskin Welcome to the week! I'm filling in for Melissa and just as excited as she is for spring's fresh peas and picnics. But those come around every year, and a new New York Times Cooking recipe for macaroni and cheese is a special event. Joining Millie Peartree's Southern-style casserole, Eric Kim's Stouffer's copycat, and my so-weird-that-it-works recipe, Genevieve Ko's new stovetop version is our first to bear the label "easy," and it's also creamy, classic and made from just five scratch ingredients. Welcome to the dance floor! Featured Recipe Stovetop Mac and Cheese View Recipe → Other harbingers of spring for me are cravings for potato salad, chicken salad and the like, a group recently joined by Lidey Heuck's chickpea salad with fresh herbs and scallions. "This is amazing! It really tricks you into thinking you're eating potato salad!" wrote Heidi B. when the recipe was published in 2020. (It's the crunch of celery and tang of mustard that does it. The recipe calls for yogurt, but I use my favorite combination of sour cream thinned with mayonnaise.) Better on one of the still-cool nights: Zainab Shah's kaddu with greens and shrimp and its classic South Indian flavor profile of coconut milk, chile heat and warm spices like turmeric and cumin. Light but nourishing, with chunks of sweet winter squash and bright greens, it's also just right for an iftar table. Yossi Arefi's Nutella banana bread would make a dreamy dessert. A little rich for your blood? When I feel that way, Hetty Lui McKinnon's salt and pepper tofu is a friend. "Salt and pepper" doesn't begin to describe how this dish perks you up with spicy-sweet seared edges, pillowy insides and the juicy bite of scallions. It's not just about the heat: Try using a green chile for freshness, and a red one for sweetness, and you'll see what I mean. Have a great week. Continue reading the main story ADVERTISEMENT Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Southern Macaroni and Cheese Recipe from Millie Peartree Adapted by Kiera Wright-Ruiz 45 minutes, plus cooling Makes 8 to 10 servings Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Chickpea Salad With Fresh Herbs and Scallions By Lidey Heuck 15 minutes, plus 30 minutes' marinating Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Kaddu With Greens and Shrimp By Zainab Shah 1 hour 10 minutes Makes 4 servings Craig Lee for The New York Times Nutella Banana Bread By Yossy Arefi 1 hour 20 minutes Makes One 9-inch loaf Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Salt and Pepper Tofu By Hetty Lui McKinnon 30 minutes Makes 4 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018