Description
This Stovetop Mac and Cheese with White Cheddar is a delicious and comforting dish that’s easy to prepare. With a rich blend of cheeses and a quick cooking time, it’s perfect for family dinners or comforting late-night snacks. Enjoy creamy, cheesy perfection in just 20 minutes!
Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups water
- 4 cups whole milk
- 1 pound uncooked elbow pasta
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups sharp white cheddar cheese
- 1/2 cup Parmesan cheese
- 1/4 cup mozzarella cheese
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Instructions
- Melt butter in a large pot over medium heat and stir in flour for about a minute to create a roux.
- Add water and whisk until smooth, then mix in the milk until combined.
- Stir in pasta, garlic powder, mustard, salt, and pepper; bring to a boil and simmer for 9-10 minutes, stirring occasionally.
- Remove from heat and mix in white cheddar, Parmesan, and mozzarella until melted, adding milk if necessary for consistency.
- Toast panko breadcrumbs with olive oil, garlic powder, and paprika in a skillet until golden brown.
- Serve the mac and cheese topped with toasted panko.
Notes
Use room temperature cheese for smoother melting.
For added flavor, consider a splash of hot sauce or sautéed vegetables.
Store leftovers in an airtight container for 3-5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg