Name: Skillet Macaroni and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 box elbow macaroni ((1 lb)); 2-1/2 tsp sea salt (for water); 4-6 quarts of water; 6 tbsp real butter; 6 tbsp unbleached flour; 3 cups of whole milk; 3/4 cup half-n-half; 1 tsp sea salt or pink salt (add more salt if needed); 1/2 tsp black pepper (add more if needed for taste); A couple dashes of nutmeg (only if you are using the white cheese that is suggested.); 2 cups shredded sharp white cheddar; 2 cups shredded gruyere cheese; 1-1/2 cups bread crumbs ( Italian panko is what I used. If using plain panko add some salt and pepper.); 4 tbsp real butter; 1 tbsp fresh parsley for topping (and 1 tbsp reserved for garnish)

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With only a few weeks left in winter, I wanted to share with you some good old comfort food. I mean, let’s face it, who doesn’t like a creamy cheesy pasta dish, with a perfectly browned crusty topping, and garnished with fresh herb? Here it is…. Skillet Macaroni & Cheese!

I have to admit, I was once the mom who bought boxed macaroni and cheese, (don’t tell anyone, but every once in awhile, if I know it’s going to be a busy week, I’ll grab a box of Annie’s.) We all are too familiar with that weird pack of powdered cheese that it comes with. Then there are the fancier boxes with the packet of squeeze cheese….. what is that really? I knew I couldn’t give up on mac & cheese completely or my middle daughter would be so sad. There was one solution, make it! It’s so yummy homemade!

If you have ever made homemade, it’s hard to go back, it’s just sooooo good!

How do store brands compare?

They don’t!! Most of the popular brands have GMO’s, added synthetic vitamins, and possible MSG. We can eliminate these things by buying good quality ingredients, and organic when possible. I try to avoid pre-boxed foods that aren’t processed!

Making the roux

This is the key to making a creamy delicious macaroni and cheese! It’s super easy to make and its the perfect way to melt all that shredded cheese! A roux is a simple mix of butter, flour, and milk all whisked together until it creates a bubbly, creamy, goodness. Make sure not to skip this step!

Don’t skip the breadcrumbs

You might be tempted to skip the breadcrumb topping, but I promise this makes this mac and cheese spectacular! I like to use Italian panko breadcrumbs and just heat them up with a little butter. They make this macaroni dish so delicious and give that little bit of crunch

If you have never made homemade macaroni and cheese, you should defiantly give this a try….You won’t be sorry, and your family will thank you for it.

For other pasta recipes check out:

Brown butter and sage pasta!

Pasta Primavera

No-Bake Spinach Stuffed Shells

Print Recipe

Skillet Macaroni and Cheese

Macaroni and cheese is comfort food at its finest. Nothing beats homemade!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Keyword: homemade macaroni and cheese, skillet macaroni and cheese, skillet macaroni and cheese recipe

Servings: 8 servings

Ingredients

Macaroni

1 box elbow macaroni (1 lb)
2-1/2 tsp sea salt for water
4-6 quarts of water

Cheese Sauce

6 tbsp real butter
6 tbsp unbleached flour
3 cups of whole milk
3/4 cup half-n-half
1 tsp sea salt or pink salt add more salt if needed
1/2 tsp black pepper add more if needed for taste
A couple dashes of nutmeg only if you are using the white cheese that is suggested.
2 cups shredded sharp white cheddar
2 cups shredded gruyere cheese

Topping

1-1/2 cups bread crumbs Italian panko is what I used. If using plain panko add some salt and pepper.
4 tbsp real butter
1 tbsp fresh parsley for topping and 1 tbsp reserved for garnish

Instructions

Preheat oven to 375.
Grate cheese and set aside.
In a large saucepan, bring water and salt to a boil.
Boil pasta according to directions on box decreasing the time by about 2 min to assure you pasta is slightly undercooked.
Strain pasta, and return to the pot.
In a small skillet over medium heat add 2 tbsp butter and bread crumbs.
Stir for 2-3 minutes.
Turn off heat stir in 1 tbsp fresh parsley. Set aside.
In your cast iron skillet over medium heat melt the 6 tbsp of butter until bubbly.
Whisk in flour and until completely incorporated.
Whisk in milk and half-n-half.
Continue to stir until the mixture becomes thick and bubbly.
Once mixture is thick, lower heat, and stir in salt, pepper, and nutmeg.
Stir in cheese until melted.
Pour cheese mix over strained pasta, and mix well.
Pour back into Iron skillet.
Sprinkle bread crumb topping on.
Place in oven for 20-25 minutes.
When it's finished baking, I like to place under broiler on hi for 2-3 min.
When it comes out of the oven, garnish with remanding fresh parsley.

Notes

If you would like to make this with cheddar cheese eliminate the nutmeg.

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http://www.quadcoptercloud.com/ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Clicking on an Amazon link from http://www.quadcoptercloud.com/ does not increase the cost of any item you purchase.

We will only ever link to Amazon products that we think our visitors may be interested in and appreciate learning more about.