Creamy Stovetop Macaroni and Cheese with Smoky Panko

Name: Creamy Stovetop Macaroni and Cheese with Smoky Panko
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 1 lb short-cut pasta; 4 cup grated cheese; 4 cup whole milk; 1 cup panko breadcrumbs; 1/2 cup heavy cream; 4 tbsp butter; 1/3 cup all-purpose flour; 2 tbsp extra-virgin olive oil; 2 tsp smoked paprika; 1 clove garlic, minced; 1/2 tsp nutmeg; 1/2 tsp salt; 1/4 tsp black pepper; 1 sprig sprig fresh rosemary; 2 leaves large bay leaves

This ultra-creamy stovetop mac and cheese features a rich, velvety sauce infused with fresh rosemary and nutmeg. Finished with a smoky, toasted panko crunch, it's the ultimate comfort food for any night of the week.

Servings10 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

short-cut pasta
1 lb
grated cheese
4 cup
whole milk
4 cup
panko breadcrumbs
1 cup
heavy cream
0.5 cup
butter
4 tbsp
all-purpose flour
0.3 cup
extra-virgin olive oil
2 tbsp
smoked paprika
2 tsp
garlic, minced
1 clove
nutmeg
0.5 tsp
salt
0.5 tsp
black pepper
0.3 tsp
sprig fresh rosemary
1 sprig
large bay leaves
2 leaves

Step-by-Step Instructions

Bring a large pot of water to a rolling boil. Season generously with salt. While the water heats, grate your cheese and prepare the remaining ingredients.

Add the pasta to the boiling water and cook until al dente according to package instructions. If you prefer a firmer bite, cook for one minute less than the recommended time. Drain and set aside.

In a Dutch oven or heavy-bottomed skillet over medium heat, melt the butter. Whisk in the flour and cook for 3-4 minutes, stirring constantly, to toast the roux and remove the raw flour taste. Stir in the minced garlic, rosemary sprig, nutmeg, and bay leaves.

If using the panko topping, combine the breadcrumbs, olive oil, and smoked paprika in a small pan. Toast over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.

Slowly whisk the milk into the roux, ensuring no lumps remain. Let the mixture simmer gently over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon (about 10-15 minutes). Reduce heat if the edges begin to brown.