Description
This stovetop mac and cheese with white cheddar is creamy, rich, and quick to prepare. Perfect for cozy nights or surprise guests, it promises delightful flavor in every bite!
Ingredients
- Butter (3 tablespoons)
- All-purpose flour (3 tablespoons)
- Water (3 cups)
- Milk (4 cups)
- Elbow pasta (1 pound)
- Garlic powder (1 teaspoon)
- Ground mustard (1 teaspoon)
- Salt (1 teaspoon)
- Ground black pepper (1/4 teaspoon)
- Sharp white cheddar cheese (4 cups)
- Parmesan cheese (1/2 cup)
- Mozzarella cheese (1/4 cup)
- Panko breadcrumbs (1/2 cup)
- Paprika (1/4 teaspoon)
- Olive oil (1/2 tablespoon)
Instructions
- Melt butter in a pot and stir in flour to form roux.
- Whisk in water and milk until smooth.
- Add pasta and seasonings, boil, then simmer until pasta is al dente.
- Remove from heat and stir in cheeses until melted and smooth.
- Toast breadcrumbs in olive oil and spices until golden.
- Top mac and cheese with toasted breadcrumbs and serve warm.
Notes
This dish can be stored in the refrigerator for 3-4 days.
Freezing is an option for up to 3 months, portions recommended.
Reheat with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 590
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg