Mac and Cheese For the Discerning Epicurean

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

1. 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.

2. Add American cheese, mustard, and cayenne. Stir constantly until cheese is melted, about 1 minute.

3. Off heat, stir in Gruyère and blue cheese. Cover the saucepan and let rest for 5 minutes.

The Panko Mix

1. Combine panko, olive oil, a pinch of salt, and a pinch of pepper in an 8-inch nonstick skillet until the panko is moist.

2. Stir frequently over medium heat until browned, 3 to 4 minutes.

3. Off heat, sprinkle parmesan over mixture and stir to combine.

4. 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.