Ingredients for 2 portions
2 cups whole milk
1 tsp kosher salt (½ tsp fine salt), plus more to taste
pinch of cayenne
pinch of dried mustard, optional (I didn’t add, but many people do)
very small pinch of nutmeg
1 Tbsp unsalted butter
1 cup small elbow macaroni
3 oz freshly grated white cheddar cheese
3 oz freshly grated mild cheddar cheese
for the panko topping
½ cup panko breadcrumbs
2 Tbsp butter
Directions
In a saucepan, add salt, cayenne, dried mustard (optional), nutmeg, and butter to whole milk then bring to a simmer over medium heat. Stir in elbow macaroni and continue simmering until pasta is tender, stirring often. Once cooked, reduce heat to low and stir in cheese until just melted. Turn off the heat and cover for exactly 3 minutes. Remove lid and stir, season to taste.
Sauté panko crumbs in butter over medium heat until golden brown.
Serve in warm bowls and top with browned panko.