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Hell’s Kitchen Chaos Mac and Cheese

This mac and cheese embraces the chaos of a busy kitchen, featuring crispy burnt edges, extra melty cheese, and crispy breadcrumb topping. It’s cooked quickly in a skillet, combining gooey cheese with tender pasta, then finished with a golden, crackly crust for a satisfying, imperfectly perfect dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz elbow macaroni preferably al dente
  • 4 tbsp unsalted butter melt until bubbly and fragrant
  • 2 cups sharp cheddar cheese freshly grated for best melt
  • 0.5 cup heavy cream for rich, smooth sauce
  • 1 cup panko breadcrumbs toasted for crunch
  • 1 dash hot sauce adds tang and a subtle kick
  • to taste salt and pepper season generously, then adjust

Equipment

  • Large pot
  • Heavy-bottomed skillet
  • Whisk
  • Baking dish or ovenproof skillet
  • Oven

Method
 

  1. Bring a large pot of salted water to a boil, then add the elbow macaroni and cook until just shy of al dente, about 2 minutes less than package instructions. Drain and set aside.
  2. In a heavy-bottomed skillet over medium heat, melt the butter until it bubbles and releases a toasty aroma. Stir frequently to prevent burning, about 1-2 minutes.
  3. Add the grated cheddar cheese and a splash of heavy cream to the skillet. Stir gently with a whisk until the cheese melts into a smooth, oozy sauce, about 2 minutes. Season with salt, pepper, and a dash of hot sauce.
  4. Fold the drained pasta into the cheese sauce, tossing to coat each piece evenly. The mixture should look creamy and cheesy, with the pasta generously coated. If too thick, stir in a splash of hot pasta water or additional cream.
  5. Sprinkle the toasted panko breadcrumbs over the top of the pasta mixture. For extra flavor, toss the breadcrumbs with a pinch of smoked paprika or cayenne before scattering.
  6. Transfer the skillet or pour the mixture into a baking dish. Place in a preheated oven at 200°C (390°F) and bake until bubbling and golden on top, about 10-15 minutes.
  7. For a crispy, charred crust, broil the dish for an additional 2-3 minutes, watching carefully to prevent burning. The top should crackle with toasted breadcrumbs and aroma of burnt cheese.
  8. Remove from the oven and let rest for 5 minutes. This allows the sauce to thicken slightly and makes serving easier. The final dish will have crispy edges, melted cheese, and a creamy center with crispy topping.
  9. Serve hot, scooping out portions that showcase the contrast of crispy, burnt edges and gooey, cheesy interior. Enjoy the imperfect, satisfying chaos of this mac and cheese.

Notes

Feel free to experiment with different cheeses or add a dash of hot sauce for extra kick. The key is embracing the burnt bits and crispy topping for maximum flavor.