Target: 6 × 4 inches · landscape

Extra-Creamy Stovetop Mac and Cheese

30 min · 4 side-dish servings

Ingredients

□ 12 oz elbow macaroni

□ 2 tbsp unsalted butter, divided

□ 3/4 cup panko breadcrumbs

□ 2 tbsp all-purpose flour

□ 1 1/2 cups whole milk

□ 1/2 cup evaporated milk

□ 6 oz sharp cheddar, freshly shredded

□ 4 oz fontina, freshly shredded

□ 1 tsp Dijon mustard

□ 1/4 tsp smoked paprika

□ Kosher salt

1. Cook macaroni just shy of al dente; reserve 1 cup pasta water. Toast panko in 1 tbsp butter and set aside.

2. Make a pale roux with 1 tbsp butter and flour. Whisk in milks, Dijon, paprika, and salt; simmer until lightly thickened.

3. Off heat, melt in cheddar and fontina gradually. Fold in pasta and enough pasta water for a loose, flowing sauce.

4. Rest 2 minutes, taste for salt, top with toasted crumbs, and serve immediately.

Cook’s note: Keep the cheese sauce below a simmer after adding cheese so it stays smooth instead of grainy.