Stovetop Mac and Cheese with White Cheddar

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

Butter (3 tablespoons)

All-Purpose Flour (3 tablespoons)

Water (3 cups)

Milk (4 cups)

Elbow Pasta (1 pound)

Garlic Powder (1 teaspoon)

Ground Mustard (1 teaspoon)

Salt (1 teaspoon)

Ground Black Pepper (1/4 teaspoon)

Sharp White Cheddar Cheese (4 cups)

Parmesan Cheese (1/2 cup)

Mozzarella Cheese (1/4 cup)

Panko Breadcrumbs (1/2 cup)

Garlic Powder (1 teaspoon)

Paprika (1/4 teaspoon)

Olive Oil (1/2 tablespoon)

Directions

Melt the butter in a large pot over medium heat, then stir in flour to form a roux.

Slowly whisk in water and milk until smooth and slightly thickened.

Add elbow pasta, garlic powder, ground mustard, salt, and pepper. Bring to a boil, then simmer until pasta is al dente.

Remove from heat and stir in cheddar, Parmesan, and mozzarella until melted and creamy.

Toast panko breadcrumbs in olive oil with garlic powder and paprika until golden.

Serve the mac and cheese topped with the crunchy panko.

Nutrition

• Serving Size: 1 cup
• Calories: 570
• Total Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 800mg
• Total Carbohydrate: 52g
• Dietary Fiber: 2g
• Total Sugars: 3g
• Protein: 27g