I know we all have Mac & cheese recipes, but this one elevates the whole concept.
if you want an easy, really creamy, macaroni and cheese this recipe is it. It’s a bit unusual in the way it’s cooked, but oh so good!
REALLY GOOD MAC & CHEESE
Recipe can be doubled. The trick here is to use good quality American cheese from the Deli. I buy a block of it and shred it. A little more work but worth it.
1-1/2 cups water
1 cup milk
8 oz. macaroni
4 oz. American cheese, shredded
Squirt of Dijon mustard
4 oz. extra sharp cheddar, shredded or a little more to taste
Salt and pepper to taste
Bring water and milk to a boil. Stir in macaroni and reduce heat, cooking until done, stirring frequently.
Stir in American cheese and mustard and cook, stirring constantly, until cheese melts.
Off heat, stir in cheddar until distributed but not melted. Cover pan and let stand 5 minutes. That will allow cheese to melt. Season to taste.
Gilding the lily: Make a crisp Panko topping by cooking Panko bread crumbs in a skillet with a little oil until brown. Stir in some grated Parmesan.
Sprinkle on top of Mac & cheese.