Stovetop Mac and Cheese

As seen on

Damn Delicious

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(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

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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.

Chef’s notes

*Panko is a Japanese-style bread crumb, you can find it in the Asian section of your local grocery store.

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Seasonal Recipes

Skill Level

other

Stovetop Mac and Cheese

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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