Simple Stovetop Macaroni and Cheese

By Ellie

4 Person

40 Minutes

0 Calories

Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese.

Ingredients

2 tbsp. grated Parmesan cheese
Salt and pepper
1 tbsp. extra-virgin olive oil
⅓ cup panko bread crumbs
4 oz. extra-sharp cheddar cheese, shredded (1 cup)
Small pinch cayenne pepper
½ tsp. Dijon mustard
4 oz. American cheese, shredded (1 cup)
8 oz. elbow macaroni
1 cup milk
1 ½ cups water

Method

01

Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
02

Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine. Transfer panko mixture to small bowl.
03

Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle panko mixture over top. Serve immediately.

Related Tags

Mac and Cheese Recipes

Simple Stovetop Macaroni and Cheese

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

2 tbsp. grated Parmesan cheese

Salt and pepper

1 tbsp. extra-virgin olive oil

⅓ cup panko bread crumbs

4 oz. extra-sharp cheddar cheese, shredded (1 cup)

Small pinch cayenne pepper

½ tsp. Dijon mustard

4 oz. American cheese, shredded (1 cup)

8 oz. elbow macaroni

1 cup milk

1 ½ cups water

03 Method

Step 1

Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.

Step 2

Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine. Transfer panko mixture to small bowl.

Step 3

Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle panko mixture over top. Serve immediately.

04 Author