Description

This creamy stovetop mac and cheese features sharp white cheddar cheese melted into a rich, homemade sauce. Pasta cooks directly in the cheesy sauce made with butter, flour, milk, and water, combining convenience with a deliciously comforting texture. The dish is finished with a crispy garlic and paprika toasted panko topping, adding a delightful crunch to each bite.

Ingredients

Scale

Mac and Cheese Base

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

Toasted Panko Topping

1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/4 teaspoon paprika
1/2 tablespoon olive oil

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Instructions

Melt Butter and Make Roux: In a large pot, melt the butter over medium heat. Add the flour and cook for 1 minute while stirring constantly to create a smooth roux that will thicken the sauce.
Add Liquids: Slowly pour in the water while whisking to avoid lumps. Then add the milk and whisk everything together until well combined and smooth.
Cook Pasta with Seasonings: Add the uncooked elbow pasta to the pot along with garlic powder, ground mustard, salt, and black pepper. Increase heat to high to bring the mixture to a boil, then lower to medium-low and cook for 9-10 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and fully cooked in the sauce.
Incorporate Cheeses: Remove the pot from heat. Stir in the shredded sharp white cheddar, Parmesan, and mozzarella cheeses until they melt completely, yielding a creamy, cheesy sauce coating the pasta.
Prepare Panko Topping: In a small bowl, combine the panko breadcrumbs, garlic powder, and paprika. Heat olive oil in a skillet over medium heat, then add the panko mixture. Toast for 2-3 minutes until golden and fragrant, then remove from heat.
Serve: Spoon the mac and cheese into bowls, sprinkle each serving with the toasted panko topping for crunch, and serve warm immediately.

Notes

For a vegetarian option, ensure the cheeses used do not contain animal rennet.
Use whole milk for a richer, creamier sauce or reduced-fat milk for a lighter version.
The toasted panko topping adds great texture but can be omitted if preferred.
Stir frequently during pasta cooking to prevent sticking and ensure even cooking.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.