One Pot Mac N Cheese

1.5 cups water

1 c whole milk

Bring to a boil, and add 8 oz of elbow macaroni.  Cover and simmer 6-8 minutes until pasta is desired doneness.

Add 1 cup shredded deli American cheese.  Do not use American cheese slices as they contain too much gelatin and will make your mac n cheese too thick and gluey.

Take pot off heat and add 1 c shredded extra sharp cheddar cheese and 1/8 to 1/4 tsp. cayenne pepper and 1/2 tsp. Dijon mustard. Stir until cheese melts.

If mac n cheese is too thick, add 1/4 cup water. Water can also be added to reheat pasta.

Variations: Use 1 cup shredded smoked cheddar in lieu of sharp cheddar. 

Optional Bread Crumb Topping:

1/3 cup Panko bread crumbs

1 T olive oil

salt & pepper

2 T parmesan cheese

Saute bread crumbs in oil.  Add salt and pepper, and add parmesan cheese off the heat.   

Variations: Saute 2 T caperss until crisp and add to browned panko instead of parmesan cheese.