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Ingredients

2 cups whole milk 1 teaspoon kosher salt, or more to taste 1 pinch cayenne pepper 1 pinch dried mustard 1 very small pinch ground nutmeg 3 tablespoons unsalted butter, divided 1 cup elbow macaroni ½ cup panko bread crumbs 1 cup freshly shredded sharp Cheddar cheese 1 cup freshly shredded white Cheddar cheese

Nutrition Info

539.4 calories carbohydrate: 35.8 g cholesterol: 100.9 mg fat: 34.6 g fiber: 1 g protein: 24.6 g saturatedFat: 21.4 g servingSize: - sodium: 987.1 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Directions

Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.
Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.
Spoon mac and cheese into warm serving bowls, sprinkle toasted breadcrumbs on top.

Recipe Yield

4 servings

Recipe Note

No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff;not to mention we avoided about a dozen ingredients we probably shouldn't be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.

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\"Instant\" Mac and Cheese recipe