Creamy Skillet Mac and Cheese
User Reviews
5
-
Servings
8
Creamy Skillet Mac and Cheese
Description
This dish starts by cooking medium pasta shells until just al dente, which provides a tender texture that still holds shape. A creamy cheese sauce is built by making a roux with butter and flour, then whisking in whole milk and Dijon mustard. The mustard adds a mild tang that balances the richness of the cheese.
The cheese component combines Brie, softened to melt smoothly, and shredded white cheddar for sharper notes. Fresh minced thyme infuses delicate herbal accents into the sauce. After folding the cooked pasta into the thickened cheese sauce, the mixture is topped with crushed buttered crackers tossed with thyme, adding a pleasant crunchy contrast.
Serve this mac and cheese warm, as a comforting main dish or a side. The combination of creamy textures, mild herbaceous tones, and crisp cracker topping creates a well-rounded eating experience.
Ingredients
- 1 pound medium pasta shells
- 3 tablespoons butter unsalted, softened
- 2 ½ tablespoons all-purpose flour
- 1 1/2 cups milk whole
- 1 tablespoon Dijon mustard
- 2 teaspoons thyme minced
- 1 Brie cheese President brand, 8 ounce, rind removed
- 4 ounces White Cheddar Cheese shredded
- ¾ teaspoon salt
- ¼ teaspoon black pepper cracked
garnish
- 10 Cracker buttered, crushed
- 2 tablespoons unsalted butter melted and cooled
- 2 teaspoons thyme minced
Instructions
- Fill a large pot with water and bring to a boil. Add a small handful of salt and the shells and stir. Bring the water back up to a boil and cook shells for 7 to 9 minutes or until al dente (soft with a slight bite), stirring occasionally. Strain shells and set aside until ready to use.
- Place a 10 inch skillet over medium heat and melt butter. Sprinkle flour into skillet and stir until well combined and the raw flour taste disappears, 2 to 3 minutes.
- Stir in milk and continue to stir until no lumps remain. Lower heat to medium-low and allow mixture to thicken, enough to coat the back of a wooden spoon. Stir in mustard until well combined. Season with salt and pepper.
- Remove pot from heat and begin stirring cheeses into the skillet, a little at a time (waiting for cheese to fully melt before adding more) and continue to stir together until all the cheese has been added and mixture is thick and smooth.
- Fold in the cooked and cooled shells until just combined and adjust seasonings as needed.
- Heat broiler to high.
- In a small bowl toss together crushed crackers butter and thyme until well combined. Top the mac and cheese filled skillet with the buttered cracker mix and place under the broiler for 1 to 2 minutes or until the shells slightly caramelize and the cheese sauce becomes hot and bubbly. (you can also transfer the mixture into individually-sized buttered skillets and top with the cracker mixture before placing under the broiler).
- Allow the mac and cheese to sit and cool for 5 to 7 minutes before serving.
Notes
- This recipe yields approximately 6 to 7 cups of mac and cheese, suitable for multiple servings.
- Removing the rind from Brie before mixing ensures a smooth sauce without chewy bits.
- Fresh thyme enhances the flavor; dried thyme may be used but fresh is preferred.
- For best results, cook the pasta just until al dente to avoid mushiness when mixed with sauce.
User Reviews
Overall Rating
5
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