One Pan Mac n Cheese

·         3 cups milk, divided

·         2 cups uncooked elbow macaroni

·         ½ T salt

·         ½ T pepper

·         ¾ cup shredded cheddar cheese

·         ¾ cup shredded mozzarella cheese

·         1 cup seasoned panko bread crumbs

·         Cooking spray

Combine 2 cups of milk macaroni salt and pepper in a large skillet over medium high heat.  Bring to a boil, stirring constantly to prevent sticking, then turn the heat down to medium low heat and cook, stirring until milk has reduced to a thick sauce   Add the remaining 1 cup of milk and cook until pasta is al dente and milk has reduced by about half.  Add the cheddar and the mozzarella, stirring until cheese is melted and pasta is evenly coated.

Sprinkle the bread crumbs evenly across the top of your mac n cheese using your hand to press down into the crevices.  Spray the bread crumbs with cooking spray in a circular motion for about 4 seconds to coat them evenly. 

Broil on high until bread crumbs are golden brown and toast, about 5 minutes, watching carefully to make sure the bread crumbs don’t burn.  Serve!