Mac and Cheese For the Discerning Epicurean

Here’s a macaroni and cheese recipe that falls somewhere between the Kraft classic and a more highfalutin restaurant variety.

• 1 ¾ cups water
• 1 cup 2% milk
• 8 ounces elbow macaroni
• 4 ounces shredded American cheese
• ½ teaspoon Dijon mustard
• Pinch of cayenne
• 3 ½ ounces Gruyère cheese
• 2 tablespoons crumbled blue cheese
• 1/3 cup panko bread crumbs
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 2 tablespoons grated parmesan cheese

The Mac Mix

1. Boil water and milk in a medium saucepan over high heat. Stir in macaroni and reduce to medium-low. Stir frequently until pasta is al dente, 6 to 8 minutes.
2. Add American cheese, mustard, and cayenne. Stir constantly until cheese is melted, about 1 minute.
3. Off heat, stir in Gruyère and blue cheese. Cover the saucepan and let rest for 5 minutes.

The Panko Mix

1. Combine panko, olive oil, a pinch of salt, and a pinch of pepper in an 8-inch nonstick skillet until the panko is moist.
2. Stir frequently over medium heat until browned, 3 to 4 minutes.
3. Off heat, sprinkle parmesan over mixture and stir to combine.
4. Transfer panko to a small bowl.

The Mac and Cheesening

Stir macaroni until mixture is smooth. Transfer to a warm serving dish, sprinkle panko mixture over top, and serve immediately.

And that’s it: Serve the dish with a Topo Chico Cup for an extra classy experience.

This recipe is a slightly altered version of one found in the American Test Kitchen app.