I have made mac and cheese quite a few times and never seem to like the texture of recipes that use a roux to thicken. This recipe is made completely different than your usual mac and cheese.
I got this great recipe from America’s Test Kitchen. 
The elbow macaroni cooks in a precise amount of water and milk. 
Then you add the cheese, a little Dijon mustard and cayenne pepper. Then you stir in cheddar cheese.
I added some broccoli I precooked.
What else can you add in place of or in addition to broccoli?
My friend Brian puts in halved cherry tomatoes. But because this mac and cheese doesn’t bake, I would probably saute the tomatoes until they start splitting in some olive oil. Delicious.
You could add some cooked bacon as well.
Love things spiced up a little? Add some buffalo sauce.
Feeling luxurious? Add some chopped and cooked lobster meat.
The taste of this mac and cheese is like non other. It uses Cheddar cheese and American cheese. 
Top with a little toasted Panko bread crumbs.
America’s Test Kitchen explains that this recipe is based on adding sodium citrate (an emulsifying salt) to the cheese to keep it smooth when heated instead of making a bechamel. American cheese contains a similar ingredient. American cheese has plenty of emulsifier, but not a lot of flavor. So the added the extra sharp cheddar, mustard and cayenne pepper.
This recipe takes about 20 minutes from start to finish.
If you love home made mac and cheese and want a simple weeknight dinner, this recipe you have to try!
Stovetop Mac and Cheese with Broccoli
Description
Simple, delicious and quick weeknight meal!
Ingredients
Instructions
Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine. Transfer panko mixture to small bowl.
Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle panko mixture over top. Serve immediately.
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