Silky stovetop mac & cheese with crunchy topping

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**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.