Ingredients
Equipment
Method
Cooking Instructions
- Melt the butter over medium heat in a large cooking pot until bubbly. Stir in the flour and cook for 1-2 minutes until golden.
- Gradually whisk in the water and milk until smooth. Cook until it comes to a gentle simmer.
- Add the uncooked pasta, garlic powder, ground mustard, salt, and pepper. Reduce heat to low, cover, and cook for 6-8 minutes.
- Remove from heat and stir in the cheeses until melted and creamy.
- For optional topping, toast panko breadcrumbs with olive oil and garlic powder until golden.
- Serve the mac and cheese topped with toasted panko and extra cheese—or paprika.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. Can freeze for up to 2 months.