Stovetop Macaroni and Cheese

[Cook's Illustrated March - April 2017]

Note: Try again with same liquid ratio, but reducing heat to low this time. If not more 'saucy' then up the water to 3 3/4 cups

Ingredients

• 1 1/2 cups of water
• 1 cup of milk
• 8 ounces macaroni
• 4 ounces American cheese shredded (or Colby)
• 1/2 tsp Dijon mustard
• pinch of cayenne
• 4 ounces extra-sharp cheddar cheese shredded
• 1/3 cup panko
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring water and milk to boil in medium sauceoan over high heat.
2. Stir in macaroni and reduce to medium-low. Cook stirring frequently until just past al dente (6 - 8 minutes).
3. Add American cheese, mustard and cayenne and cook, stirring constantly until cheese is completely melted - about 1 minute.
4. Of heat, stir in cheddard until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
5. Combine panko, oil, 1/8 tsp salt and 1/8 tsp pepper in non-stick skillet and toast until evenly browned. Remove to bowl and add parmesan - toss to combine.
6. Stir macaroni until sauce is smooth. Season with salt and pepper, top with panko mixture.

Grown Up Version

• Increase water to 1 3/4 cups. Substitute 3/4 cup shredded Gruyere and 2 Tablespoons crubled blue cheese for cheddar.