Stovetop Mac and Cheese With Toasted Garlic Crumbs

By Benjamin Moore Eubank

Creamy stovetop mac and cheese ready in half an hour, finished with crunchy golden garlic panko crumbs.

Yield: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min

Ingredients

• kosher salt
• 8 oz elbow macaroni
• 8 oz sharp cheddar cheese
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup panko breadcrumbs
• 2 cloves garlic
• 4 tbsp unsalted butter
• 1 tsp dijon mustard
• 4 oz monterey jack cheese

Steps

1. Boil the macaroni in well-salted water until just shy of tender, then drain and set aside.
2. Melt 2 tablespoons of butter in a small skillet, add the garlic and panko, and toast until golden, then scrape onto a plate.
3. Melt the remaining butter in the empty pasta pot over medium heat and whisk in the flour until smooth.
4. Gradually whisk in the milk and simmer, whisking often, until the sauce coats a spoon.
5. Pull the pot off the heat and stir in the cheddar, monterey jack, and dijon mustard until silky, then season with salt.
6. Fold in the macaroni and serve in bowls showered with the garlic crumbs.