Easiest Ever Macaroni & Cheese
- 1.5 cups water
- 1 cup milk
- 8 oz elbow macaroni
- 4 oz American cheese (shredded, from deli)
- 4 oz extra-sharp cheddar
- 0.5 tsp Dijon mustard
- 1 pinch cayenne
- 0.33 cup panko breadcrumbs
- 1 Tbsp olive oil
- 0.13 tsp salt
- 0.13 tsp pepper
- 2 Tbsp Parmesan
- 1 saucepan
- 1 skillet
Boil water and milk and stir in elbow macaroni. Reduce heat to medium-low. Cook 6 to 8 minutes.
Add in American cheese (shredded, from deli), extra-sharp cheddar, Dijon mustard, and cayenne.
Cook, stirring constantly, until cheese has completely melted. Cover saucepan and let stand for 5 minutes.
Meanwhile, combine panko breadcrumbs, olive oil, and 1/8 tsp salt and 1/8 tsp pepper in a skillet.
Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes.
Off heat, sprinkle Parmesan over panko and stir to combine.
Transfer macaroni to serving dish and sprinkle panko mixture over top.