Of all the ingredients that get added to macaroni and cheese, few have as successful a track record as tomato.
We spent hours in the kitchen, but our manicotti was still mediocre. Could we make it faster-and better?
We sought convenience, creaminess, and comfort in a straight-from-the-freezer casserole-and knew it wasn't too much to ask.
We wanted to refresh this classic pasta dish and make it a worthwhile addition to every weeknight-dinner repertoire.
A box of macaroni and cheese seems like a convenient weeknight option, but our homemade skillet version takes only 30 minutes-and tastes worlds better.
Cheese-stuffed pasta shells are simple weeknight family fare. To transform this recipe into a make-ahead version, we aggressively season the filling and add extra liquid to the sauce; both tactics compensate for the effects of freezing.