Here’s a macaroni and cheese recipe that falls somewhere between the Kraft classic and a more highfalutin restaurant variety.
1 ¾ cups water
1 cup 2% milk
8 ounces elbow macaroni
4 ounces shredded American cheese
½ teaspoon Dijon mustard
Pinch of cayenne
3 ½ ounces Gruyère cheese
2 tablespoons crumbled blue cheese
1/3 cup panko bread crumbs
1 tablespoon extra-virgin olive oil
Salt and pepper
2 tablespoons grated parmesan cheese
The Mac Mix
Boil water and milk in a medium saucepan over high heat. Stir in macaroni and reduce to medium-low. Stir frequently until pasta is al dente, 6 to 8 minutes.
Add American cheese, mustard, and cayenne. Stir constantly until cheese is melted, about 1 minute.
Off heat, stir in Gruyère and blue cheese. Cover the saucepan and let rest for 5 minutes.
The Panko Mix
Combine panko, olive oil, a pinch of salt, and a pinch of pepper in an 8-inch nonstick skillet until the panko is moist.
Stir frequently over medium heat until browned, 3 to 4 minutes.
Off heat, sprinkle parmesan over mixture and stir to combine.
Transfer panko to a small bowl.
The Mac and Cheesening
Stir macaroni until mixture is smooth. Transfer to a warm serving dish, sprinkle panko mixture over top, and serve immediately.
And that’s it: Serve the dish with a Topo Chico Cup for an extra classy experience.
This recipe is a slightly altered version of one found in the American Test Kitchen app.