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Even with all of the rich ingredients that goes into baked mac and cheese, more often than not, there is something about the final dish that is bland. Somehow the sharpness of the cheese gets buried in the bechamel base, resulting in a side that's rich in texture but lacking the rich flavor we're looking for. To counter this blandness, Ruhlman has turned the bechamel base into an oniony soubise for this Mac and Cheese with Soubise, a baked mac and cheese that is never wanting for deeply warm, ch...

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Savory Cheese Soufflé

This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.

Serve With