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
What Makes This Recipe Special
Cooking Tips
- Stir constantly when making the cheese sauce to prevent lumps.
- Cook the pasta just until al dente, as it will continue to soften in the sauce.
Step 1
Combin the milk, salt, cayenne, mustard, nutmeg, and a tablespoon of butter in a pot over medium heat. Let it come to a gentle simmer. Once it’s simmering, stir in the macaroni and cook, stirring now and then, until the pasta is tender but still has a little bite—this should take about 8 minutes, so don’t rush it.
Step 2
While the pasta is cooking, melt the remaining butter in a skillet over medium heat. Toss in the breadcrumbs and cook, stirring frequently, until they turn a nice golden brown—this usually takes around 3 to 5 minutes.
Step 3
When the macaroni is done, stir in the cheeses. Turn the heat down to low and keep stirring just until the cheese melts into a creamy sauce. Then, turn off the heat, cover the pot, and let it sit for about 3 minutes to thicken up a bit.
Step 4
Give everything a good stir once more, taste, and adjust the seasoning if needed. Serve the mac and cheese in warm bowls and sprinkle the toasted breadcrumbs on top for a little crunch.
