Description
This creamy stovetop mac and cheese recipe features sharp white cheddar cheese blended with Parmesan and mozzarella for rich flavor. The dish is cooked directly in a large pot, combining butter, flour, milk, and water to create a smooth sauce, with elbow pasta cooked until tender. An optional toasted panko breadcrumb topping adds a delightful crunch for texture contrast. Ready in just 20 minutes, this comforting meal serves six and is perfect for a quick, satisfying dinner.
Ingredients
Scale
Mac and Cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups water
- 4 cups milk
- 1 pound elbow pasta, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups sharp white cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup mozzarella cheese, shredded
Panko Topping (Optional)
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Instructions
- Make the roux and sauce: In a large pot, melt the butter over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly to create a roux. Gradually pour in the water while whisking until smooth. Then add the milk and whisk together to form a creamy base.
- Cook the pasta: Add the uncooked elbow pasta, garlic powder, ground mustard, salt, and pepper to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cook uncovered for 9-10 minutes, stirring occasionally to prevent pasta from sticking, until the pasta is al dente and most of the liquid is absorbed.
- Add the cheeses: Remove the pot from heat. Stir in the shredded sharp white cheddar, Parmesan, and mozzarella cheeses until fully melted and the sauce is creamy and smooth.
- Prepare the panko topping (optional): In a small bowl, combine panko breadcrumbs, garlic powder, and paprika. Heat olive oil in a skillet over medium heat, then add the panko mixture. Toast for 2-3 minutes until lightly golden and fragrant, stirring frequently to avoid burning. Remove from heat.
- Serve: Spoon the macaroni and cheese into serving bowls. Sprinkle the toasted panko topping over each portion if desired. Serve warm immediately for best texture and flavor.
Notes
- Use sharp white cheddar for the best cheesy flavor; other varieties of cheddar can be substituted but will alter the taste.
- Stir the pasta frequently during cooking to prevent sticking and ensure even cooking.
- The panko topping is optional but adds a nice crunchy contrast to the creamy dish.
- For a richer sauce, whole milk is recommended, but you can use 2% milk for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk to restore creaminess.
