Skillet Mac and Cheese
Creamy stovetop skillet mac and cheese with a golden cheddar top—cast-iron comfort that skips the boxed powder. Pasta and cheese sauce bubble until steaming hot; optional broil for a browned crust.
🛒Ingredients
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups shredded sharp cheddar
- 1 cup shredded mozzarella or Monterey Jack
- Optional topping: 1/2 cup panko tossed with 1 tablespoon melted butter
🔧Kitchen Tools Needed
- Oven-safe skillet
- Whisk
- Pasta pot
- Broiler
📝Instructions
- 1
Cook macaroni in salted water until just shy of al dente; drain.
- 2
In a large oven-safe skillet over medium, melt butter. Whisk in flour 1 minute. Gradually whisk in warm milk until smooth. Simmer 3–4 minutes until thickened.
- 3
Stir in Dijon, garlic powder, salt, pepper, and paprika. Off heat, melt in cheeses until silky.
- 4
Fold in pasta. If using panko, sprinkle on top and broil 2–3 minutes until golden and the casserole is bubbling hot throughout (steaming / ~165°F).
- 5
Rest 5 minutes before serving. Refrigerate within 2 hours up to 3 days; reheat with a splash of milk to 165°F.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Grainy sauce?
Use freshly shredded cheese (not pre-shredded with anti-caking agents) and melt off heat.
Add protein?
Fold in cooked bacon or browned ground beef cooked to 160°F.
Gluten-free?
Use GF pasta and a 1:1 GF flour blend for the roux.
Food safety?
Serve steaming hot; dairy-based leftovers chilled within 2 hours and reheated to 165°F.
