​Frozen mac and cheese is a shortcut of a shortcut. It’s quicker than the fastest, most delicious boxed mac and cheese, and it’s certainly more hands-off than making mac and cheese from scratch. However you’re preparing yours, don’t forget to dress it up: hot sauce, chili crisp, bacon bits, scallion, cilantro, and mint chutney—let your stomach be your guide.. How we picked the products. First, we identified the frozen mac and cheese brands available nationwide. We included only iterations marketed as having a classic mac-and-cheese flavor profile—no bacon or buffalo chicken macs. And for this test, they had to come out of the grocery store’s freezer section (no refrigerated or shelf-stable versions allowed).. How we tested. We prepared each frozen mac and cheese straight from the freezer, following its package instructions. We opted to use the oven rather than microwave (each contender offered either option), so we could heat them all at once. That way, they’d all arrive hot for our tasters.. We prepared each macaroni and cheese in its unmarked, oven-safe container, and presented them to our panel without revealing the brands.. How we evaluated each mac and cheese. Frozen mac and cheese is a convenience meal—easier to prepare than its boxed counterpart. But that doesn’t mean we sacrifice our standards. The best frozen mac and cheese starts with the sauce. It should be smooth, well-emulsified, and creamy. Soupy sauces or ones deemed stodgy or gluey were immediately discounted. It also needed to taste like cheese, but that doesn’t mean we expected nutty notes of Gruyère or grassy fontina. We were looking for that classic mac and cheese flavor: salty-savory, with a gentle tanginess reminiscent of cheddar. Other cheese notes were just a bonus.. The noodles should be evenly cooked, retaining some texture. Mushy pasta was out of the question, but we weren’t expecting textbook al dente, either. This is comfort food, not fine dining. A paste-like texture (from overcooked pasta or an exceedingly thick sauce) was a turn-off. We were also on the lookout for broken sauce—those with a slick of separated oil pooling on top. Any of these flaws knocked a contender out of the running.. For many, Stouffer’s is a go-to brand for easy, frozen dinners. Its frozen macaroni and cheese is no different, with a list of ingredients typical of the genre, including cooked macaroni noodles, skim milk, water, cheddar cheese, and cheddar club cheese (a type of spreadable cheddar).. Why it won us over: Senior test kitchen editor Jesse Szewczyk described the color of this mac and cheese as “electric orange,” with some dismay. But other tasters actually preferred the shocking hue over paler cream-colored versions. Once everyone dug in, though, any lingering concerns gave way to praise. Stouffer’s larger-than-average elbow macaroni was evenly cooked—tender, but not mushy. The sauce hit that comforting sweet spot of salty and gooey, coating each n