Stovetop Mac & Cheese
Bring 4 qt water and 2 Tbsp salt to a boil.
1
Add 3 c elbow macaroni. Cook for 1 minute less than instructions on box. Reserve 1/2 c pasta water.
2
Preheat Cast Iron Skillet over medium heat for 5 min. then add 1 Tbsp oil of choice.
3
Use Microplane Adjustable Grater to grate 1 c cheddar & 2 oz Parmesan cheese in Classic Batter Bowl.
4
Combine 1 c Panko bread crumbs with 2 oz grated Parmesan in Small Batter Bowl.
5
Use Silicone Coated Sauce Whisk to add 1/4 c all-purpose flour. Cook for 1-2 minutes.
6
Slowly whisk in 2 c milk, 1/2 c heavy whipping cream, 4 oz cream cheese & 1 tsp Dijon Mustard Rub.
7
Bring mixture to a simmer. Let cook until slightly thickened, about 3-5 minutes. Reduce to med-low.
8
Working in batches, whisk in cheeses until melted. Add reserved pasta water if needed to thin sauce.
9
Stir in cooked pasta.
10
Cover with Panko/Parmesan mixture. Broil for 1-2 minutes or until bread crumbs are toasted.
11
Cast Iron Skillet
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Multipot With Collapsible Steamer
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Measuring Spoon Set
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Measuring Cup Set
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Cast Iron Skillet
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Multipot With Collapsible Steamer
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Measuring Spoon Set
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Measuring Cup Set
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Microplane Adjustable Coarse Grater
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Classic Batter Bowl
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Silicone-Coated Sauce Whisk
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Dijon Mustard Rub
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