Silky stovetop mac & cheese with crunchy topping

Get the best deals while shopping online ▸ http://joinhoney.com/ragusea Honey is FREE and finds coupons with the click of a button. Thanks Honey for sponsoring! **RECIPE, SERVES 1 AS MAIN DISH, 2-4 AS SIDE DISH** 1/4 lb (113 g) dried elbow pasta 1/3-1/2 cup (80-120 ml) milk 1-2 (15-30 g) tablespoons butter (depending on how rich you want it) 1 cup (100 g) any semi firm cheese(s), grated and packed 1 teaspoon (4 g) sodium citrate OR 1/2 cup (3 slices, 50 g) processed cheese (American cheese, "cheese slice," etc) torn and packed INSTEAD of sodium citrate 1/2 cup (50 g) any semi firm cheese(s), grated and packed For the breadcrumb topping 1/2 tablespoon (7 g) butter 1/8 cup (11 g) breadcrumbs (I like panko) 1/8 teaspoon herbs and/or spices (I like Herbs de Provence) Grate your cheese — my favorite combination is smoked gouda and sharp cheddar. Get a pot of salted water coming to a boil for the noodles. Make the breadcrumb topping by melting the butter in a small pan on medium-high heat and mixing in the breadcrumbs, stirring constantly. When they're almost brown to your liking, mix in your herbs/spices and cook for another minute before dumping everything out on a paper towel to drain a cool. Get your noodles cooking. In a cold pot, combine the milk (start with a smaller amount because you can add more later), cheese, sodium citrate (if using), and butter. Start melting on medium-high heat, stirring constantly. Once it is totally melted and simmering, consider adding more milk if the sauce looks too thick — remember it will thicken as it cools to eating temperature. Drain the noodles and stir them into the sauce. Add in any additional seasonings to taste — I like a little garlic and mustard powder. Transfer to a plate and top with the breadcrumbs.