Description
Indulge in creamy, dreamy stovetop mac and cheese topped with crispy panko—comfort food at its best, ready in just 30 minutes!
Ingredients
Scale
- 2 cups elbow macaroni
- 3 cups whole milk (or plant-based milk)
- 4 tbsp salted butter
- 2 cups sharp cheddar cheese, grated
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 2 tbsp melted butter
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil over medium-high heat. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in flour until smooth. Gradually pour in milk while whisking constantly until thickened. Stir in sharp cheddar cheese until melted and creamy.
- Combine Pasta and Sauce: Add drained macaroni into the cheese sauce, stirring until every piece is coated with cheesy goodness. If too thick, add more milk to achieve desired creaminess.
- Make the Crispy Topping: In a separate bowl, mix panko breadcrumbs, grated Parmesan cheese, and melted butter for extra crunch.
- Top it Off: Transfer mac and cheese to a serving dish or keep it in your pot. Evenly sprinkle the panko mixture over the top.
- Serve It Up: Serve immediately while hot! For an extra crispy topping, place under a broiler for a minute or two—watch closely to avoid burning.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 590
- Sugar: 8g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Customize this recipe by adding vegetables like steamed broccoli or peas. Experiment with other cheeses such as Gouda or Monterey Jack for different flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of milk.