Skillet Mac and Cheese

Ingredients

• 180 g Elbow Macaroni
• 1 tbsp Kosher Salt
• 3 tbsp Unsalted Butter
• 2 tbsp All Purpose Flour
• 0.5 tsp Black Pepper
• 0.5 tsp Mustard Powder
• 2 cups Whole Milk
• 140 g Sharp Cheddar Cheese
• 60 g Monterey Jack Cheese
• 1 tsp Hot Sauce
• 8 tbsp Panko Breadcrumbs
• 1 tbsp Parsley

Method

1. Bring a pot of well-salted water to a boil over high heat. Add {elbow_macaroni} and cook until just shy of tender, stirring occasionally, so it finishes in the sauce without turning soft. Drain and hold back a splash of the starchy water if needed to loosen later.
2. Melt part of the {unsalted_butter} in a large cast-iron skillet over medium heat. Add {panko_breadcrumbs} with a pinch of {kosher_salt} and toast, stirring, until golden and crisp with a nutty aroma. Tip out and reserve so they stay crunchy.
3. In the same skillet over medium heat, melt the remaining {unsalted_butter}. Whisk in {all_purpose_flour} and cook, stirring constantly, until the roux smells lightly nutty and turns pale blond without browning too far.
4. Keep the skillet over medium heat and gradually whisk in {whole_milk} so the roux stays smooth. Add {kosher_salt}, {black_pepper}, and {mustard_powder}, then simmer gently until the sauce thickens enough to coat a spoon. Stir in {hot_sauce}, then remove from the heat and melt in {sharp_cheddar_cheese} and {monterey_jack_cheese} until glossy and smooth.
5. Add the drained {elbow_macaroni} to the skillet and fold until every piece is coated in sauce. Set over low heat for a moment if needed to loosen with the reserved pasta water and bring everything together until creamy and steaming.
6. Spoon the mac into warm bowls, scatter over the reserved {panko_breadcrumbs}, and finish with {parsley} for fresh lift and crunch. Taste and adjust with a final pinch of {kosher_salt} if needed before serving right away.