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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. In a large bowl, combine cheeses and cornstarch; set aside.
  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  4. 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.
  5. 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.