I feel so bad complaining about the cold because I know my friends in Chicago are DYING. But you know what, this winter has been awful everywhere. I really expected a milder winter when I moved to WV, but it looks like Mother Nature decided to make a fool out of me! I don’t know about you, but when I’m cold and grouchy, ALL I want is a huge bowl of mac and cheese. I whipped this up on a weeknight and everything was made right on my stove, even the crispy topping (I love you Panko!)
Stove Top Mac and Cheese Recipe:
1 lb. cooked pasta
4 oz. monterey jack cheese
3 oz. gruyere cheese
4 oz. sharp white cheddar cheese
2 Tbsp. butter
2 Tbsp. all purpose flour
2 cups milk
1/2 tsp. cayenne pepper
Salt
Black Pepper
Stove Top Topping:
1/4 cup panko
1 Tbsp. butter
1/4 tsp. smoked paprika
While your pasta is cooking, shred all your cheeses and set them aside.
When your pasta is done, drain and also set that aside. I used shells because I love how the sauce sticks inside each one. YUM!
In the same pan you cooked your pasta in, add 2 Tbsp. of butter and melt. Add your 2 Tbsp. of flour and stir until smooth.
Add your milk and stir constantly with a whisk until the sauce thickens. Once your sauce has thickened, add all your cheese and stir until smooth.
Stir in your cayenne, salt and black pepper. Add your pasta back to the pan and stir until combined.
In a separate skillet, melt 1 Tbsp. of butter on medium-high heat. Add your Panko crumbs.
Once the crumbs have browned, you can add your smoked paprika. You can definitely use regular paprika if that is what you have on hand, I just love the smokey flavor with all that cheese!
Scoop up a ton of mac in a bowl and top with your bread crumbs and enjoy!
