Simple Stovetop Macaroni and Cheese PT40M https://img4.recipesrun.com/201907/2019/1101/95/a/933270/300x200x50.jpg 4 servings 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

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.

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Simple Stovetop Macaroni and Cheese

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.
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
Ellie Ellie
1078 Recipes
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