"I've been using the same mac-and-cheese recipe for almost two decades. Initially, I prepared it in a huge baking tray for parties, but I've since adapted it into a one-pot, stovetop recipe. To this day, my teenage son makes it for himself at least once a week. Curious about how the flavor, texture, and cook time compared, I tested the same recipe using three different appliances: the microwave, oven, and stove."
"The oven method took the longest and changed the texture the most. Baking the mac and cheese gave it a rich cheese flavor and a crispy top layer. The cheese melted well, although somewhat unevenly, leaving some pieces more coated than others. I really enjoyed the flavor and consistency of the oven-baked mac and cheese the most, but it took 35 minutes to cook and didn't reheat as well as the version I made on the stovetop."
"The method that wins for taste loses when it comes to convenience. The oven-baked mac and cheese had the best flavor and texture when served fresh. The downside is that it took longer to cook, and cleaning the baking dish was a serious undertaking. Even so, I'd stick with this method if I were making mac and cheese for a party since it's easy to prep."
The same mac-and-cheese recipe was prepared using stovetop, oven, and microwave with an 8-ounce bag of shredded sharp cheddar, 1½ cups milk, a box of medium pasta shells, and 2 tablespoons of butter. The stovetop method produced the creamiest sauce, retained texture well, and reheated effectively. The oven method produced the richest cheese flavor and a crispy top but required about 35 minutes, cooked unevenly in spots, and was harder to reheat and clean. The microwave version cooked quickly and was better than expected but lacked creaminess and sharp flavor compared with the other methods.
Read at Business Insider
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