Simple Stovetop Macaroni and Cheese

Name: Simple Stovetop Macaroni and Cheese
Yield: Serves 4
Ingredients: 1 1/2 cups, water; 1 cup, milk; 8 ounces, elbow macaroni; 4 ounces, American cheese, shredded (1 cup); 1/2 teaspoon, Dijon mustard; Small pinch, cayenne pepper; 4 ounces, extra-sharp cheddar cheese, shredded (1 cup); 1/3 cup, panko bread crumbs; 1 tablespoon, extra-virgin olive oil; , Salt and pepper; 2 tablespoons, grated Parmesan cheese

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Appears in Cook's Illustrated January/February 1997, America's Test Kitchen TV

Main Courses

Pasta

Cheese

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.

SERVES4

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WHY THIS RECIPE WORKS

Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, whi...

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