Description
This stovetop mac and cheese with white cheddar is a creamy, comforting dish made with sharp white cheddar, Parmesan, and mozzarella cheeses. The macaroni is cooked directly in a blend of water and milk, creating a luscious cheese sauce without the need for a béchamel base. Finished with a crispy, toasted panko breadcrumb topping flavored with garlic and paprika, it offers a delightful contrast in texture and a burst of savory flavor, perfect for a cozy weeknight meal.
Ingredients
Scale
Sauce & Pasta
- 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, grated
- 1/4 cup mozzarella cheese, shredded
Topping
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Instructions
- Make the Roux and Liquid Base: In a large pot, melt the butter over medium heat. Add the all-purpose flour and cook for 1 minute while stirring constantly to create a roux. Slowly pour in the water, whisking continuously until the mixture is smooth. Then add the milk and whisk again to fully combine all liquids.
- Cook the Pasta: Add the uncooked elbow pasta, 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. Cook the pasta for 9 to 10 minutes until al dente, stirring occasionally to prevent sticking to the bottom of the pot.
- Add the Cheeses: Remove the pot from the heat. Immediately stir in the sharp white cheddar, Parmesan, and mozzarella cheeses until they melt completely, forming a creamy cheese sauce coating the pasta evenly.
- 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 panko mixture and cook for 2 to 3 minutes, stirring frequently, until the breadcrumbs are lightly toasted and golden brown. Remove from heat.
- Serve: Spoon the mac and cheese into individual bowls and generously sprinkle with the toasted panko topping. Serve warm immediately for best texture and flavor.
Notes
- Use freshly shredded cheeses for best melting and flavor results.
- Stir the pasta frequently during cooking to prevent it from sticking or clumping.
- For a richer sauce, substitute whole milk for the 4 cups of milk.
- The toasted panko topping adds a nice texture contrast, but can be omitted for a gluten-free version if using gluten-free breadcrumbs or alternative toppings.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
