It looks like you’re asking about Serious Eats’ mac and cheese. Right now there’s no direct access to external recipes or websites, so the exact Serious Eats formulas or wording cannot be provided, but some key ideas from their style can still guide you. Serious Eats is known for two main mac and cheese approaches: a quick stovetop version and a classic baked version. The quick one typically skips a flour-based roux and relies on carefully chosen dairy (like concentrated milk products) plus starchy pasta water to keep the cheese smooth and creamy instead of greasy or grainy. The baked one leans on a traditional béchamel (butter, flour, milk) as the base, into which cheese is stirred off the heat in batches so it melts gently and stays silky. If you want to mimic the Serious Eats-style stovetop mac and cheese without their exact recipe, you can:
- Cook the pasta in just enough water so the leftover water is quite starchy.
- Add a small amount of concentrated dairy (such as evaporated milk or a mix of cream and milk) to that starchy liquid.
- Stir in plenty of freshly grated melting cheese (like mild or medium cheddar, plus maybe a bit of American or Gruyère) over low heat, adjusting with splashes of hot pasta water until the sauce is glossy and smooth.
- Salt to taste and serve immediately so it stays extra creamy.
If you clarify what you want (link, ingredient list, shopping plan, or a similar-but-not-identical recipe), a more specific, step-by-step mac and cheese method can be laid out for you.