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Skillet Mac and Cheese | lifemadesimplebakes.com
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5 from 5 votes

Skillet Mac and Cheese Recipe

Gooey skillet mac and cheese is rich, cheesy and oh so comforting. This cozy dish is sure to be a hit with kids and adults alike!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dishes
Cuisine: American
Servings: 12 servings
Calories: 483kcal


For the Topping

  • 3 tbsp unsalted butter
  • 3/4 cup panko bread crumbs
  • 1/8 tsp paprika
  • pinch cayenne
  • pinch kosher sea salt
  • 2 tsp parsley freshly chopped

For the Macaroni

  • 1 lb elbow noodles OR shells
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 1 (12 oz) can evaporated milk
  • 3 cup whole milk
  • 1 tsp ground mustard
  • 1 tsp kosher sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp paprika
  • 1/8 tsp cayenne pepper
  • 2 cup muenster cheese OR Havarti OR gruyere cheese, grated
  • 2 cup mild cheddar cheese grated
  • 2 cup medium cheddar cheese grated


  • Preheat the oven to 375 degrees.
  • In a large stock pot or Dutch oven set over medium-high heat, cook pasta until al dente, drain and transfer to a large bowl.
  • Meanwhile, in a small skillet set over medium heat, add 3 tablespoons butter. Once the butter has melted, add the breadcrumbs and toast until they become lightly golden in color. Remove from heat and stir in paprika, cayenne, salt and parsley. Set aside.
  • Return pot or Dutch oven to the stovetop, set over medium heat, add 4 tablespoons butter. Once the butter has melted, add flour and cook, whisking continuously for 1 minute, taking care not to burn. Slowly pour in the evaporated milk and whole milk, whisking until a smooth sauce forms. Season with mustard, salt, pepper, paprika, and cayenne. Bring mixture to a simmer, then remove from the heat.
  • Gradually stir in the cheeses, return pot to heat and stir in cooked noodles.
  • Sprinkle breadcrumbs over top, then cover and bake for 20 minutes. Remove lid or foil and bake uncovered for an additional 6-8 minutes or until the breadcrumbs are golden brown. Serve immediately.


  • Use the largest holes on your cheese grater.
  • I used Muenster for this particular recipe, however, I've used Gruyere and Havarti in my other mac and cheese recipes.


Serving: 6serving | Calories: 483kcal | Carbohydrates: 37g | Protein: 22g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 603mg | Potassium: 242mg | Fiber: 1g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 494mg | Iron: 1mg