Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Here’s the blue box mac and cheese you grew up loving—just a little more grown up.If there’s one thing the boxed stuff gets right, it’s the texture: glossy, smooth, and oh-so-creamy. But it doesn’t score high in the flavor department. We’re here to fix that.Using everything we’ve learned about <a href="https://www.chefsteps.com/guides-tools/science-of-melty-cheese">melting salts</a> and <a href="https://www.chefsteps.com/recipes/cheddar-cheese-sauce">cheese sauce</a> science, we’ve made a super-smooth sauce packed with sharp cheddar flavor that coats and clings to macaroni like a dream.

Stovetop Mac and Cheese