Ingredients
- 2 cups whole milk
- 1 teaspoon kosher salt, or more to taste
- 1 pinch cayenne pepper
- 1 pinch dried mustard (Optional)
- 1 very small pinch ground nutmeg
- 3 tablespoons unsalted butter, divided
- 1 cup elbow macaroni
- ½ cup panko bread crumbs
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly shredded white Cheddar cheese
Why This Recipe Is So Easy To Love
Simple Cooking Tips
- Stir constantly when adding cheese to avoid clumps.
- Cook pasta just until al dente to prevent it from getting mushy.
Step 1
Heat the milk, salt, cayenne, mustard, nutmeg, and a tablespoon of butter in a pot over medium heat until it’s just about to simmer. Once it’s hot, stir in the macaroni. Let it cook gently, stirring now and then, until the pasta is tender but still has a little bite—this should take around 8 minutes, so don’t rush it.
Step 2
While the pasta is cooking, melt the remaining butter in a skillet over medium heat. Add the bread crumbs and toast them, stirring frequently, until they turn a nice golden brown—this usually takes about 3 to 5 minutes.
Step 3
When the pasta is ready, stir in the cheeses until they melt smoothly into the sauce. Turn the heat down to low and keep stirring just until everything is combined. Then, turn off the heat, cover the pot, and let it sit for a few minutes to thicken up.
Step 4
Give it a good stir one last time, taste, and add any extra seasoning if you think it needs it. Serve it up in warm bowls and sprinkle the toasted bread crumbs on top for a little crunch. Enjoy!
