Stovetop Mac and Cheese
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Stovetop Mac and Cheese
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A quick and easy, no-fuss mac and cheese made in less than 30 min. Comfort food never tasted so good!
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Ingredients
- 3 tablespoons butter divided, unsalted
- ½ cup panko breadcrumbs
- ½ teaspoon thyme leaves
- 1 ½ cup cheddar cheese shredded sharp
- 1 cup Monterey jack cheese shredded
- 1 tablespoon cornstarch
- 8 ounces fusilli pasta
- 1 evaporated milk 12-ounce can
- 1 tablespoon creole seasoning Emeril's Essence brand
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- 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.
- In a large bowl, combine cheeses and cornstarch; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
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