Stovetop Mac and Cheese

Whole-wheat elbow macaroni, garlic and milk, baked. 30 min, serves 2.

⏱ 30 min · easy · 🍽 serves 2

Ingredients

• 6 oz whole-wheat elbow macaroni
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups whole milk
• 1 cup shredded sharp cheddar
• 1/2 cup grated Parmesan, divided
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup panko breadcrumbs
• 1/2 lemon
• Black pepper and a pinch of red pepper flakes

Steps

1. On the board, mince the garlic and roughly chop the artichoke hearts.
2. Bring a pot of salted water to a boil and cook the macaroni 1 minute short of package time. Scoop out 1/2 cup pasta water, then drain.
3. While the pasta cooks, melt the butter and olive oil in a saucepan over medium heat. Add the garlic and cook 30 seconds until fragrant.
4. Whisk in the flour and cook 1 minute until pale and bubbling.
5. Slowly whisk in the milk and cook, whisking often, 3-4 minutes until it coats the back of a spoon.
6. Turn heat to low and stir in the cheddar and half the Parmesan until smooth and glossy. Season with black pepper and the red pepper flakes.
7. Fold in the drained pasta and chopped artichokes, loosening with splashes of reserved pasta water until creamy, not gluey.
8. Tip into a small oven-safe dish, scatter the panko and remaining Parmesan over the top, and run it under the toaster oven broiler at 425F (fan) for 3-4 minutes until golden and bubbling.
9. Squeeze the lemon over just before serving. Keep Judy's portion plain on top and add the extra chili flakes at the table if wanted.