This easy Macaroni and Cheese uses a couple of clever tricks to make it come together in around 10 minutes. But don't let its simplicity fool you. The finished dish has perfectly cooked macaroni in a creamy, velvety sauce that's topped with a crisp layer of cheesy breadcrumbs.
Low Sugar, Pescatarian, Vegetarian
ground black pepper
In a medium pot, add the water, milk, and salt and bring to a boil.
Add the macaroni and set the timer for 7 minutes. Stir for the first minute to keep the pasta from sticking together.
In a bowl, toss the shredded gruyere, cheddar, and fontina together with the potato starch to distribute evenly.
When the timer goes off, remove the pot from the heat and add the cheese and mustard to the macaroni. Stir to combine and cover with the lid (the cheese doesn’t have to be fully melted).
While the Macaroni and Cheese rests, add the olive oil, panko, and parsley along with a pinch of salt and black pepper to a frying pan and stir together. Put the pan over medium heat and toast the panko until golden brown and crisp stirring constantly, so they brown evenly.
Remove the pan from the heat and add the parmesan.
When the breadcrumbs are done, remove the lid from the Mac and Cheese and stir until creamy. Plate and top with the breadcrumb mixture.
Best Stovetop Macaroni and Cheese
Amount Per Serving
Calories 404Calories from Fat 171
% Daily Value*
Saturated Fat 10g63%
Vitamin A 510IU10%
* Percent Daily Values are based on a 2000 calorie diet.