5-ingredient stovetop mac and cheese

"Macaroni and cheese is a classic dish that’s near and dear to my heart. It’s nostalgic, yes, because I did grow up eating it, but it’s also simple and comforting and deserves a place in any weeknight dinner routine for those reasons alone. This 5-ingredient version relies on sharp cheddar cheese and a small pinch of nutmeg for flavor, so make sure to buy a good quality cheddar and grate it yourself for the smoothest, best texture. You can really use any pasta shape you like, but I would recommend classic elbow macaroni or cavatappi. I was partially inspired by the popular dish from Hong Kong, macaroni soup served at cha chaan teng or Hong Kong-style cafés, for the texture here—so it’s a quite loose, almost soup-y macaroni and cheese best eaten with a spoon. If you like yours less soupy, cut back the amount of water or let the pasta sit for a few minutes before serving. Top with crisped up breadcrumbs for a different take, and enjoy!"