"Instant" Mac and Cheese

Ingredients

• 2 cups whole milk
• 1 teaspoon kosher salt , or more to taste
• 1 pinch cayenne pepper
• 1 pinch dried mustard , Optional
• 1 very small pinch ground nutmeg
• 3 tablespoons unsalted butter , divided
• 1 cup elbow macaroni
• 0.5 cups panko bread crumbs
• 1 cup freshly shredded sharp Cheddar cheese
• 1 cup freshly shredded white Cheddar cheese

Instructions

1. 1

   Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.

2. 2

   Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.

3. 3

   Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.

4. 4

   Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.