Several notable pros for this method of making macaroni and cheese:
- It doesn't come from a box. (It's from scratch!)
- It takes about the same amount of time to prepare as the boxed version. (It's quick!)
- You can control the ingredients. (Also a great way to use up what you've got!)
- The bread crumb topping. Optional, but worth it!
Using a skillet is the key to success because the surface area of the pan allows for the pasta to evenly and quickly absorb the liquid. I used a 12-inch skillet and could have fit a double batch ... just sayin'.
Makes 4 normal portions or 2 gluttonous portions
Time: 20 minutes or less
Ingredients
2 cups dried short pasta (elbows, rigatoni, or medium shells are good options)
2 cups cold water
1 cup milk
2 Tbsp butter, divided
1/4 tsp kosher salt
1/2 tsp mustard powder
1/4 tsp granulated garlic (optional)
6 to 8 oz cheese (your choice, as long as it’s good for melting)
Topping (optional):
1 Tbsp butter, melted
1/4 cup panko bread crumbs
2 Tbsp grated parmesan cheese
1 Tbsp chopped fresh parsley or dried parsley flakes
Pinch of salt
Directions
Preheat oven broiler with the rack in the middle position. If omitting the bread crumb topping, you can skip this step. Combine the topping ingredients in a small bowl and mix well. Set aside.
In a large (10 to 12-inch) oven-safe skillet, combine the dried pasta, water, milk, half of the butter, salt, mustard powder, and granulated garlic. Turn heat on medium-high and bring to a boil, stirring occasionally.
Once boiling, reduce heat to maintain a gentle boil and continue cooking until most of the liquid has absorbed. For me, this takes about 15 minutes from the time I turn the stove on. During the last minute or two, stir continuously to release some of the pasta starches.
Turn off the heat and add the cheese and remaining butter. Stir well until melted.
Sprinkle the bread crumb mixture on top and transfer the pan to the oven. Broil until the top becomes golden, 4 to 5 minutes. Be sure to use oven mitts and keep the handle covered after removing from the oven. Serve warm!
*For this batch, I used a combination of Havarti, Cheddar, and Monterey Jack cheeses. The Havarti came in slices, so I just slapped a couple of them on there and it melted beautifully as I stirred it in.
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