The Melaniff Family Cookbook

Easiest-Ever Macaroni and Cheese

from Cook’s Illustrated - March & April 2017

Ingredients

1 1/2 C water

1 C milk

8 oz or 2 C elbow macaroni

4 oz or 1 C American cheese, shredded

1/2 t Dijon mustard

Pinch cayenne pepper

4 oz or 1 C extra-sharp cheddar cheese, shredded

1/2 C panko bread crumbs

1 T extra-virgin olive oil

salt and pepper

2 T Parmesan cheese, grated

Procedure

Bring the water and the milk to a boil in a medium sauce-pan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni us soft (slightly past al-dente), 6 to 8 minutes.Add American cheese, mustard, and cayenne and cook, stirring constantly until cheese is completely melted, about 1 minute, Off heat, stir in cheddar until evenly distributed but not melted. Cover sauce-pan and let stand for 5 minutes.

Meanwhile, combine panko, oil, 1/8 teaspoon of salt, and 1/4 teaspoon of pepper in 8-inch nonstick skillet until the panko is evenly moistened. Cook over medium heat, stirring frequently, and evenly, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine, Transfer panko mixture to small bowl.

Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cooks). Season with salt and pepper to taste. Transfer to a warm serving dish and sprinkle panko mixture over top. Serve immediately.

On www.melaniff.com since 2017