Skillet mac and cheese in a grey bowl with a spoon, garnished with extra shredded cheese.

5 / 3 votes

Skillet Mac and Cheese

This skillet mac and cheese is fast, easy, uses only one dish, and requires very little stovetop fussing. The pasta cooks in a creamy milk sauce in the oven, and then two (or more!) types of cheese are stirred in at the end.

Prep Time15

Cook Time20

Total Time35

Course: Mains

Cuisine: American

Servings: to 6 servings

Calories: 699

Ingredients

▢ 4 tablespoons (2 oz) unsalted butter, cut into small pieces
▢ 1/4 cup all-purpose flour
▢ 3 1/4 cups whole milk, warmed
▢ 1 cup water
▢ 1/2 teaspoon sea salt
▢ 1/2 teaspoon freshly ground black pepper
▢ 8 ounces small pasta, such as shells, cavatappi, or lumache
▢ 8 ounces firm or semi-firm cheese, coarsely grated, preferably a combination of two or more, such as aged Cheddar, Fontina, Gouda, or Monterey Jack
▢ 2 tablespoons finely grated Parmesan

US - Metric

Instructions

Preheat the oven to 350ºF (180°C).
In a very large, high-sided, oven-safe skillet set over medium heat, melt the butter until foaming. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and golden, 1 to 2 minutes. Gradually whisk in the milk. Add the water, salt, and pepper, and bring just to a simmer, stirring occasionally.
As soon as the mixture comes to a simmer, immediately add the pasta and cook, stirring, for 1 minute. Cover with a lid or aluminum foil and bake until the pasta is just cooked, 12 to 14 minutes.
Remove the skillet from the oven, add the cheeses, and gently stir just until the cheeses melt and the sauce is smooth. Let rest, uncovered, for 5 to 10 minutes before scooping it onto plates.

Notes

Skillet Mac and Cheese with Bread Crumbs Variation

Feel free to sprinkle the top of the finished dish with panko or breadcrumbs and slide it under the broiler for a minute or two.

What pan should I cook Skillet Mac and Cheese in?

This recipe calls for a high-sided skillet to accommodate the cooking liquid. Alternatively, you could use a Dutch oven, although you may need to extend the time in the oven just a little. Bonus points if your pot of choice has an oven-safe lid, although a sheet of heavy-duty aluminum foil works quite nicely, too.

Nutrition