Stovetop Mac and Cheese
A quick and easy, no-fuss mac and cheese made in less than 30 min. Comfort food never tasted so good!
Ingredients
- 3 tablespoons unsalted butter, divided
- ½ cup Panko*
- ½ teaspoon thyme leaves
- 1 ½ cup 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
Instructions
- 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.
- In a large bowl, combine cheeses and cornstarch; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- Serve immediately, topped with toasted Panko.
Notes
*Panko is a Japanese-style bread crumb, you can find it in the Asian section of your local grocery store.