Tags: side - pasta - vegetarian - dinner
Active Time: 15 minutes
Passive Time: 15 minutes
Serves: 2-3

A really tasty stovetop mac and cheese recipe. The American cheese is used so that a creamy sauce is achieved without the pain of making a roux.

• Whole milk: 1 cup
• Water: 1.75 cups
  
  
• Pasta: 1 lb, uncooked
  
  
• American cheese: 4 oz, shredded
• Dijon mustard: 1/2 tsp
• Red chili powder: 1/4 tsp
  
  
• Gruyere cheese: 3.5 oz, shredded
• Blue cheese: 2 tbsp, crumbled
  
  
• Panko bread crumbs: 1/3 cup (optional, for topping)
• Olive oil: 1 tbsp (optional, for topping)
• Salt: to taste
• Pepper: to taste
  
  
• Parmesan: 2 tbsp, grated (optional, for topping)

1. Bring water and milk to boil in (coverable) medium pot over high heat. Stir in pasta and reduce heat to medium-low. Cook, stirring frequently until pasta is slightly past al dente
2. Add American cheese, mustard, and red chili powder. Cook, stirring constantly, until cheese is completely melted
3. Off heat, stir in Gruyere and blue cheese until evenly distributed but not melted. Let stand 5 min
4. To make optional topping, heat panko, olive oil, salt, pepper over medium/high heat stirring frequently until evenly browned (3-4 min). Sprinkle parmesan on top of panko mixture
5. Stir pasta until smooth, the sauce will thicken as it cools. Season with salt/pepper to taste and sprinkle topping on top.