Skillet Mac and Cheese Recipe

A wooden spoon scooping out Skillet Mac n Cheese.

5 from 6 votes

Skillet Mac and Cheese Recipe

Tender pasta, velvety cheese sauce, and a golden topping make Skillet Mac and Cheese a perfect balance of creamy and crispy. This dish works as a main course or as a satisfying side.

Prep Time10

Cook Time40

Total Time50

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 484kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

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

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large stock pot or Dutch oven set over medium-high heat, cook the pasta until al dente, then drain and transfer to a large bowl.
Meanwhile, in a small skillet set over medium heat, add 3 tablespoons of butter. Once the butter has melted, add the breadcrumbs and toast until they become lightly golden in color. Remove from the heat and stir in the paprika, cayenne, salt, and parsley. Set aside.
Return the pot or Dutch oven to the stovetop, set over medium heat, and add 4 tablespoons of butter. Once the butter has melted, add the 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 the mustard, salt, pepper, paprika, and cayenne. Bring the mixture to a simmer, then remove from the heat.
Gradually stir in the cheeses, return the pot to heat, and stir in the cooked noodles.
Sprinkle the breadcrumbs over the top, then cover and bake for 20 minutes. Remove the lid or foil and bake uncovered for an additional 6-8 minutes, or until the breadcrumbs are golden brown. Serve immediately.

Notes

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

STORE leftover Skillet Macaroni and Cheese in an airtight container in the refrigerator for up to one week. To FREEZE baked mac and cheese, let it cool completely before placing it in a freezer-safe container. It will keep well for up to 3 months.

Thaw overnight in the fridge and reheat covered in the oven. For unbaked mac and cheese, assemble as usual, cover tightly, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.

To REHEAT, microwave individual portions until warmed through, or place a larger portion in an oven-safe dish, cover with foil, and bake at 350 degrees Fahrenheit (177 degrees Celsius) until heated through. Adding a splash of milk before reheating helps restore creaminess.

Nutrition