Get the recipe: https://nyti.ms/3HdP3oc Eric Kim is in the studio kitchen showing us how to make his recipe for a Creamy Baked Macaroni and Cheese, which is inspired by the Stouffer’s version he grew up eating on Thanksgiving. It’s got the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. The key to the texture is Velveeta, which prevents the sauce from separating in the oven. ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).