Stovetop Mac and Cheese
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 tablespoons unsalted butter, divided
- ½ cup Panko*
- ½ teaspoon thyme leaves
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon cornstarch
- 8 ounces fusilli pasta
- 1 12-ounce can evaporated milk
- 1 tablespoon Emeril's Essence Creole Seasoning
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Melt 1 tablespoon butter in a small skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; stir in thyme and set aside.
Step 2
In a large bowl, combine cheeses and cornstarch; set aside.
Step 3
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 4
Stir in remaining 2 tablespoons butter until well combined. Stir in cheese mixture, evaporated milk and Emeril’s Essence until cheese has melted, about 2-3 minutes; season with salt and pepper, to taste.
Step 5
Serve immediately, topped with toasted Panko.
Step 6
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Chef's notes
*Panko is a Japanese-style bread crumb, you can find it in the Asian section of your local grocery store.
