Description
No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn’t be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.
Ingredients
- 2 cups whole milk
- 1 teaspoon kosher salt, or more to taste
- 1 pinch cayenne pepper
- 1 pinch dried mustard (Optional)
- 1 very small pinch ground nutmeg
- 3 tablespoons unsalted butter, divided
- 1 cup elbow macaroni
- ½ cup panko bread crumbs
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly shredded white Cheddar cheese
Instructions
- Bring milk
- salt
- cayenne
- mustard
- nutmeg
- and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer
- stirring occasionally
- until firm yet tender to the bite
- about 8 minutes. Do not undercook.
- Meanwhile
- melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown
- 3 to 5 minutes.
- Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat
- cover
- and let sit for 3 minutes. Uncover
- stir
- and season to taste.
- Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 28 mins
Servings: 4