Stovetop Mac and Cheese

By Ellie

4 Person

30 Minutes

0 Calories

A quick and easy, no-fuss mac and cheese made in less than 30 min. Comfort food never tasted so good! Topped with a super crunchy bread crumb topping tossed with fresh herbs, you’ll have a light, cheesy mac and cheese with a spicy, Creole kick.

Ingredients

Kosher salt and freshly ground black pepper, to taste
1 tbsp. Emeril’s Essence Creole Seasoning
1 (12-ounce) can evaporated milk
8 oz. fusilli pasta
1 tbsp. cornstarch
1 cup shredded Monterey Jack cheese
1 1/2 cup shredded sharp cheddar cheese
1/2 tsp. thyme leaves
1/2 cup Panko
3 tbsp. unsalted butter, divided

Method

01

Melt 1 tablespoon butter in a small skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; stir in thyme and set aside.
02

In a large bowl, combine cheeses and cornstarch; set aside.
03

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
04

Stir in remaining 2 tablespoons butter until well combined. Stir in cheese mixture, evaporated milk and Emeril’s Essence until cheese has melted, about 2-3 minutes; season with salt and pepper, to taste.
05

Serve immediately, topped with toasted Panko.

Related Tags

Mac and Cheese Recipes

Stovetop Mac and Cheese

3.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Kosher salt and freshly ground black pepper, to taste

1 tbsp. Emeril’s Essence Creole Seasoning

1 (12-ounce) can evaporated milk

8 oz. fusilli pasta

1 tbsp. cornstarch

1 cup shredded Monterey Jack cheese

1 1/2 cup shredded sharp cheddar cheese

1/2 tsp. thyme leaves

1/2 cup Panko

3 tbsp. unsalted butter, divided

03 Method

Step 1

Melt 1 tablespoon butter in a small skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; stir in thyme and set aside.

Step 2

In a large bowl, combine cheeses and cornstarch; set aside.

Step 3

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 4

Stir in remaining 2 tablespoons butter until well combined. Stir in cheese mixture, evaporated milk and Emeril’s Essence until cheese has melted, about 2-3 minutes; season with salt and pepper, to taste.

Step 5

Serve immediately, topped with toasted Panko.

04 Author