Stovetop Mac and Cheese

Ingredients

• 2 Tbsp unsalted butter
• 1/2 small onion (minced)
• 1 clove garlic (minced)
• 2 cups elbow macaroni
• 2 1/2 -3 cups chicken stock (vegetable stock or even water)
• 2 cups shredded white cheddar
• 1/4 cup finely grated parmesan cheese
• 3 Tbsp heavy cream
• 1/4 tsp paprika (smoked paprika used)
• Kosher salt and freshly ground pepper
• Toasted panko breadcrumbs (toasted in a pan with butter and a touch of salt)

Instructions

1. In a large skillet, heat butter over medium heat until melted. Add in onions and garlic and cook until softened. Season with salt.
2. Add in elbows and stir to coat.
3. Add in about 1/3 of the chicken stock and cook over medium heat, stirring until most of the liquid is evaporated.
4. Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
5. Reduce heat to low and stir in cheeses until fully melted.
6. Season to taste with salt.
7. Stir in cream and paprika.
8. Garnish with toasted panko and freshly ground black pepper if desired. Serve.