Stovetop Macaroni and Cheese with Panko Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - butter, divided
  • 1/2 cups - Panko bread crumbs
  • 1/2 teaspoons - thyme
  • 1 1/2 cups - shredded sharp cheddar cheese
  • 1 cups - shredded Monterey Jack cheese
  • 1 tablespoons - cornstarch
  • 8 ounces - fusilli or macaroni pasta, uncooked
  • 1 cans - (12-ounce) evaporated milk
  • 1 tablespoons - Emeril’s Essence Creole Seasoning (or favorite Cajun seasoning)
  • Directions:

    Melt 1 tablespoon butter in a small skillet; stir in Panko and heat until lightly browned, about 3 minutes. Stir in thyme and set aside.

    In a separate bowl, combine shredded cheeses and cornstarch; set aside.

    Bring a large pot of salted water to boiling, and cook pasta according to package directions; drain well. Stir in remaining 2 tablespoons butter; then stir in cheese mixture along with evaporated milk and Emeril's or Cajun seasoning, and contine to heat until cheese has melted, about 2-3 minutes; season with salt and pepper to taste.

    Sprinkle with toasted panko and serve immediately.

    Brief Description

    Homemade macaroni and cheese made with sharp cheddar and monterey jack cheeses and topped with crispy panko (optional) for serving.

    Main Ingredient:



    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min


    Photo by Hermes Rivera on Unsplash


    Posted By:


    Posted On:

    June 7, 2019

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    1. Cindi Knowles says:

      Sounds very good.

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