Description
This creamy stovetop mac and cheese features sharp white cheddar combined with Parmesan and mozzarella for a rich, cheesy sauce. The dish is elevated with a crunchy toasted panko breadcrumb topping seasoned with garlic and paprika, making it a comforting and satisfying meal perfect for any day of the week.
Ingredients
Scale
Cheese Sauce
- 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
Breadcrumb Topping
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Instructions
- Make the roux and milk base: In a large pot, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly to create a smooth roux. Gradually pour in the water while whisking to prevent lumps. Add the milk and whisk until fully combined.
- Cook the pasta: Add the uncooked elbow pasta along with garlic powder, ground mustard, salt, and black pepper to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Let it simmer for 9 to 10 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still al dente.
- Finish the cheese sauce: Remove the pot from heat. Stir in the shredded sharp white cheddar, Parmesan, and mozzarella cheeses until completely melted and the sauce is creamy and smooth.
- Prepare the toasted breadcrumb topping: In a small bowl, mix the panko breadcrumbs with garlic powder and paprika. Heat the olive oil in a skillet over medium heat. Add the breadcrumb mixture and cook for 2 to 3 minutes, stirring frequently, until the breadcrumbs turn lightly golden and toasted. Remove from heat.
- Serve: Spoon the creamy mac and cheese into bowls, then sprinkle each serving with the toasted panko breadcrumb topping to add a crunchy texture. Serve warm and enjoy.
Notes
- Use freshly shredded cheese for better melting and creamier texture.
- Stir frequently while cooking pasta in the sauce to avoid sticking.
- You can substitute half-and-half for milk for a richer cheese sauce.
- For a gluten-free version, use gluten-free flour and gluten-free pasta.
- To make it vegetarian, ensure the cheese used is free of animal rennet.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
