"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Simple Stove Top Macaroni & Cheese Recipe

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This recipe for Simple Stove Top Macaroni & Cheese, by , is from Cooking With Paula Jean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tori Nevois

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. water
1 c. milk
4 oz. American cheese, shredded (1 c)
1/2 tsp. Dijon mustard
Small pinch of cayenne pepper (or more if you like a little "kick")
4 oz. extra sharp cheddar cheese, shredded (1 c.)
1/3 c. panko bread crumbs
1 tbsp. extra virgin olive oil
Salt and pepper
1 tbsp. Parmesan cheese

Directions:
Directions:
Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft - 6 to 8 minutes. Add American cheese, mustard, and cayenne pepper and cook until cheese is completely melted -- usually less than 1 minute.

Off heat, stir in cheddar until evenly distributed, but not melted. Cover saucepan and let stand 5 minutes.

Meanwhile, combine panko, oil, 1/2 tsp. salt and 1/8 tsp. pepper in a non-stick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned - 3 -4 minutes.

Off heat, sprinkle the Parmesan over the panko mixture and stir to combine.

Back to the macaroni - stir until sauce is smooth (sauce may be loose but will thicken as it cools.) Season with salt and pepper to taste, if needed. Transfer to a serving dish and sprinkle with panko mixture. Serve immediately.

Personal Notes:
Personal Notes:
Note: I always double this recipe in order to have left-overs. Also, buy the American cheese at the deli counter, don't use American cheese slices. Trust me on this one.

 

 

 

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