Description
A rich and creamy stovetop mac and cheese recipe finished with a golden, buttery crispy panko topping, delivering indulgent comfort food without the need for baking.
Ingredients
Mac and Cheese:
- 12 oz pasta
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Panko Topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp butter
Instructions
- Cook Pasta: Boil the pasta in salted water until al dente, then drain and set aside.
- Make the Roux: In a saucepan, melt 2 tablespoons of butter over medium heat and whisk in the flour continuously to form a smooth roux without lumps.
- Add Milk and Thicken: Gradually pour in the 2 cups of milk while whisking, then simmer the mixture gently until it thickens into a creamy sauce.
- Incorporate Cheeses: Stir in 2 cups of shredded cheddar and 1/2 cup parmesan until melted and smooth, seasoning with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked pasta back into the cheese sauce, stirring well to fully coat each piece.
- Prepare Panko Topping: In a small pan, melt 1 tablespoon butter and toast the 1/2 cup panko breadcrumbs over medium heat until they turn golden and crispy.
- Assemble and Serve: Sprinkle the crispy panko topping evenly over the mac and cheese and serve immediately for best texture.
Notes
- Add paprika or mustard powder to the cheese sauce for a subtle smoky or tangy flavor boost.
- Using smoked cheddar adds depth and a delightful smoky aroma to the dish.
- Do not skip toasting the panko as it provides the essential crunchy texture contrasted with the creamy mac and cheese.
- For a richer sauce, substitute whole milk or add a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Pasta
- Method: Stovetop
- Cuisine: American
