4 ounces extra sharp cheddar cheese, shredded (1 cup)
1/3 cup panko bread crumbs
1 tbsp. olive oil
salt and pepper
2 tbsp. grated parmesan cheese
Instructions
Bring water and milk to boil in medium saucepan
over high heat. Stir in macaroni and reduce
heat to medium low. Cook, stirring frequently,
until macaroni is soft (slightly al dente), 6
to 8 minutes. Add American cheese, mustard, and
cayenne and cook, stirring constantly, until
cheese is completely melted, about 1 minute.
Off heat, stir in cheddar until evenly
distributed but not melted. Cover saucepan and
let stand for 5 minutes.
Meanwhile, combine panko, oil, 1/8 tsp. salt,
and 1/8 tsp. pepper in 8-inch nonstck skillet
until panko is evenly moistened. Cook over
medium heat, stirring frequently, until evenly
browned, 3 to 4 minutes. Off heat, sprinkle
Parmesan over panko mixture and stir to
combine. Transfer panko minxture to small bowl.
Stir macaroni until sauce is smooth(sauce may look
loose but will thicken as it cools).
Season with salt and pepper to taste. Transfer to
warm serving dish and sprinkle panko mixture over
top. Serve immediately.
Originally Submitted
2/2/2018
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