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Pastry cream—made by heating milk, sugar, eggs, starch, and flavoring together—is a rich, thick, and creamy custard that's a versatile workhorse in the baker’s kitchen.| Serious Eats
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Here's a homemade stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box and tastes far, far better.| Serious Eats