The Ultimate Stovetop Macaroni and Cheese

Ingredients

• 1 pound pipette or other elbow pasta
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 2 1/2 cups whole milk
• 2 1/2 cups of shredded Cheddar cheese
• 1/3 cup grated Parmigiano Reggiano
• 1/2 cup shredded Monterrey Jack cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon Kosher salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2 tablespoons unsalted butter (melted)
• 1/2 cup Panko breadcrumbs

Instructions

1. 1

   Bring a large pot to a boil with plenty of water and salt, and cook your pasta to "al dente" per the instructions on the box. Drain, then set aside.

2. 2

   To make the cheese sauce, melt 4 tablespoons of butter in a sauce pan.

3. 3

   Once the butter is melted, add the flour and whisk until it's smooth, stirring constantly for about 1 minute.

4. 4

   Pour in the milk while whisking, to prevent lumps.

5. 5

   Bring your bechamel to a bubble, and once it's thickened, add all the cheese.

6. 6

   Stir until the cheese is melted and the sauce is smooth.

7. 7

   Stir in the Dijon, and season the cheese sauce with salt and pepper, to taste.

8. 8

   Pour the cheese sauce onto the macaroni and stir to coat.

9. 9

   At this point you can serve, or add the Panko breadcrumb topping.

10. 10

    --- For the Panko breadcrumb topping ---

11. 11

    Melt 2 tablespoons of butter and combine it with 1/2 cup of Panko breadcrumbs.

12. 12

    Top the macaroni and cheese with this mixture, then broil at 375F for 5-10 minutes, or until golden brown.

13. 13

    Serve warm.