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INGREDIENTS
Nutrition
- 1⁄2gallon salt water, for boiling
- 1(16 ounce) package medium pasta shells
- 5tablespoons unsalted butter, divided
- 1cup panko breadcrumbs
- 1cup whole milk
- 1⁄2teaspoon cayenne pepper (this is a MUST in my version!)
- 8ounces extra-sharp cheddar cheese, freshly shredded
- 8ounces monterey jack cheese, freshly shredded
- 8ounces colby-monterey jack cheese, freshly shredded
- 2tablespoons salt for the water, plus enough to add on your serving per taste
- pepper
- 1teaspoon pepper
- 1lb bacon
- 1⁄2teaspoon cayenne
DIRECTIONS
- Preheat the oven to 400 degrees F.
- Grease a 9×13-inch casserole dish.
- In a large pot of boiling, salted water, cook the pasta halfway through according to package directions.
- Drain the pasta.
- In a large skillet, melt 2 tablespoons of butter.
- Add the breadcrumbs and sauté, stirring frequently, until toasty brown.
- Pour the breadcrumbs into a bowl and set it aside.
- In the same skillet, melt the remaining 3 tablespoons of butter.
- Pour in the milk and cayenne.
- Add the cheddar, Monterey Jack, and Colby Jack and melt until a smooth sauce forms.
- Fold the pasta into the cheese sauce in the skillet.
- Season the mixture with salt and pepper, but I like to let the person spice their serving with salt and pepper to their liking.
- Pour the pasta and cheese mixture into the prepared casserole dish.
- Top the mac and cheese with the panko breadcrumbs.
- Cover and bake for 25 minutes, removing the lid for the last 5-10 minutes.
- Let the mac and cheese sit for 10 minutes before serving.