Ingredients
4
4 servings
- •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
Instructions
- Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.
- Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
- Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.
- Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.
Nutritional Facts
Per 4 servings
- Calories: 539
- Carbohydrate: 36g
- Fat: 35g
- Fiber: 1g
- Protein: 25g
- Sugar: 7g
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