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Decadent and delicious, you can’t go wrong with this one pot classic.
Diana Chan’s Stovetop Mac and Cheese
Decadent and delicious, you can’t go wrong with this one pot classic.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based cook and MasterChef winner Diana Chan shares her quick and easy recipe for mac and cheese.
If you’re looking for a crowd pleasing recipe that’s super easy to whip up, this stovetop mac and cheese is the perfect dish for you.
This simple classic consists of two delicious main elements: al dente pasta of your choice coated in a glossy cheese sauce. This mouthwatering dish serves 6-8 people and can be whipped up in just 20 minutes, making it the perfect midweek meal, with leftovers for the next day – if you manage to leave any behind!
Topped off with panko bread crumbs seasoned with garlic and paprika, every morsel of this delectable dish is one you will savour.
Ingredients
- 100g butter
- 3 tablespoons all-purpose flour
- 750ml water
- 1ltr milk
- 450g uncooked elbow pasta
- 1 teaspoon garlic powder
- ¼ teaspoon of freshly grated nutmeg
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- 250g cheddar cheese (4 cups)
- ½ cup parmesan cheese
- ¼ cup shredded mozzarella cheese
For the Panko Topping
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ½ tablespoon olive oil
Method
- In a large pot, melt butter over medium heat. Stir in the flour and cook for 1 minute. Pour in water, and whisk until smooth. Pour in milk and whisk to combine.
- Add uncooked pasta, garlic powder, mustard, salt and pepper and nutmeg. Bring to a boil over high heat, then reduce heat to medium low heat. Cook for 10-12 minutes or until al dente, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
- Remove from heat and stir in the cheddar, parmesan and mozzarella.
- To make the panko topping, mix together the panko breadcrumbs, garlic powder, and paprika into a bowl. Heat olive oil in a skillet over medium heat and add panko mixture.
- Toast the bread crumbs until light brown, about 2-3 minutes. Remove from heat.
- Serve mac and cheese warm, with a sprinkle of toasted panko on top.
