Word on the street is that stovetop mac and cheese is where it’s at. Baked mac and cheese is great, don’t get me wrong, but why all the fuss? I created a version at the PowerHouse test kitchen from a roundup of ingredients. Consider these little vesuvio pasta shapes perfect for mac and cheese. They spiral in a way that captures all the cheese just so well.

Gather The Goods

1 pound Vesuvio pasta

2 tablespoons butter

8 ounces bacon, cut into strips 

Kosher salt 

1 teaspoon garlic powder

½ teaspoon white pepper

1 1/2 cups Half and half 

2 cups gouda 

2 cups mozzarella 

1 cup mild cheddar 

1 cup Pepper jack 

For the breadcrumb 

Breadcrumb

Butter 

Make It

1. Bring a large pot of water to a boil over high heat. Season the water with salt and add the pasta. Cook the pasta just until al dente. Strain the pasta and set aside. 

2. In a large skillet over medium high heat add the bacon and render the fat until golden brown and crispy. 

3. Turn the heat to medium and sprinkle in the garlic powder and white pepper and toast the spices for a couple seconds. 

4. Off heat, add the half and half and all of the cheeses. Return the pan to the flame and cook until the cheese has melted. Pour in the cooked pasta and gently fold into the cheese sauce. 

5. In another small saucepan over medium high heat melt the butter. Once the butter has melted add the breadcrumb and stir until it begins to turn golden brown in color. This should take no more than 5 minutes.

6. Serve the stove top mac and cheese with breadcrumbs on top.