Description
This creamy stovetop mac and cheese recipe is a quick and comforting meal featuring tender elbow macaroni enveloped in a rich cheddar cheese sauce, topped with buttery, crispy toasted panko breadcrumbs for an irresistible texture contrast.
Ingredients
Pasta
- 12 oz elbow macaroni
Dairy
- 2 cups milk
- 2 cups shredded cheddar cheese
- 2 tablespoons butter (plus extra for toasting panko)
Other
- ½ cup panko breadcrumbs
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set aside.
- Prepare Cheese Sauce: In a saucepan, gently simmer the milk over medium heat. Gradually add the shredded cheddar cheese, stirring constantly until it is fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Stir the cooked macaroni into the cheese sauce, ensuring every piece is well coated for maximum creaminess.
- Toast Panko Breadcrumbs: In a skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toast them, stirring frequently until they turn golden brown and crispy, about 3-5 minutes.
- Assemble and Serve: Spoon the mac and cheese into serving bowls or a dish, then sprinkle the toasted buttery panko breadcrumbs evenly over the top to add a delightful crunch.
Notes
- Add a dash of hot sauce to the cheese sauce or on top before serving for a spicy kick.
- Use whole milk or 2% milk for creamier results; skim milk will yield a thinner sauce.
- For a gluten-free option, substitute regular panko with gluten-free breadcrumbs.
- If preferred, mix in other cheeses like Gruyère or mozzarella for a different flavor profile.
- Ensure to toast panko breadcrumbs carefully to avoid burning, which can impart bitterness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side or Main
- Method: Stovetop
- Cuisine: American
