Recipe by Marc R.
A quick and easy, one pan, comfort food that's WAY better than Kraft Mac & Cheese.
Top Review by Dave
I've made this a couple of times. After the first time we decided to go without the breadcrumbs. It did make a nice crunchy layer but felt it took away from the rest of the dish. The second time we added crumbled up bacon to the mixture. Both ways tasted good. It was just a matter of preference.
- 3 cups whole milk, divided
- 2 cups uncooked elbow macaroni
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon pepper
- 3⁄4 cup shredded cheddar cheese
- 3⁄4 cup shredded mozzarella cheese
- 1 cup seasoned panko breadcrumbs
- cooking spray
Directions See How It's Made
- Combine 2 cups of milk, macaroni, salt, and pepper in a large oven proof skillet.
- Bring to a boil over medium-high heat, stirring constantly to prevent sticking, then turn the heat down to medium-low heat and cook, stirring, until milk has reduced to a thick sauce.
- Add the remaining 1 cup of milk and cook until pasta is al dente and milk has reduced by about half.
- Add the cheddar and mozzarella, stirring until cheese is melted and pasta is evenly coated.
- Sprinkle the bread crumbs evenly across the top of the mac ‘n’ cheese and press down into the nooks and crannies.
- Lightly spray the bread crumbs with cooking spray, making sure they are evenly coated.
- Broil on high until bread crumbs are golden brown,.
- If you don't have an oven proof skillet, you can transfer the mac & cheese to a baking pan and continue from Step 5.