Simple Stovetop Macaroni and Cheese

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subheading: Gather Your Ingredients:

1 ½ cups water

1 cup milk

8 ounces elbow macaroni

4 ounces American cheese, shredded (1 cup)

½ teaspoon Dijon mustard

Small pinch cayenne pepper

4 ounces extra-sharp cheddar cheese, shredded (1 cup)

⅓ cup panko bread crumbs

1 tablespoon extra-virgin olive oil

Salt and pepper

2 tablespoons grated Parmesan cheese

subheading: Before You Begin:

Because the macaroni is cooked in a measured amount of liquid, we don’t recommend using different shapes or sizes of pasta. Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese.

Directions at americastestkitchen.com

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