Skillet Mac and Cheese
User Reviews
4.3
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Cook Time
20 mins
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Total Time
20 mins
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Servings
2
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Calories
10178 kcal
Skillet Mac and Cheese
Description
Skillet Mac and Cheese is prepared by boiling elbow macaroni until it's just nearly cooked through, allowing it to finish cooking once combined with the cheese sauce. The sauce itself blends evaporated milk with butter, Dijon mustard, and cayenne for subtle depth and a mild kick, while sharp cheddar cheese adds a rich, tangy flavor. The method involves gradually melting the cheese into the sauce in batches, which results in a smooth, thickened consistency that clings well to the pasta.
Served hot, this mac and cheese offers a creamy and slightly spicy profile without being overwhelming. It’s a practical meal that can be easily refrigerated and reheated within two days, providing a satisfying option for quick lunches or dinners.
The recipe notes recommend using about two cups of medium pasta shapes, like cavatappi, with guidance on cooking times and salt addition for balanced seasoning.
Ingredients
- 1/2 tsp salt $0.02
- 2 cups elbow macaroni $0.70
- 2 Tbsp butter $0.27
- 3/4 cup evaporated milk $0.55
- 1/2 tsp Dijon mustard $0.03
- 1 pinch cayenne pepper $0.02
- 1.5 cups cheddar cheese $1.00, sharp, shredded
Instructions
- Fill the skillet two-thirds full of water, add the salt, and bring to a boil over medium-high heat.
- Add the macaroni, turn the heat to medium, and cook, stirring occasionally, until just shy of al dente. This should take about 10 minutes, but check the pasta package for recommended cooking times and aim for the lower end if a range is given. (The macaroni will continue to cook a bit in the sauce.) When the macaroni is ready, biting into a piece should reveal a very thin core of uncooked pasta.
- Drain the macaroni and return it to the skillet. Turn the heat to low. Add the butter and stir until it melts.
- Add the evaporated milk, mustard, and cayenne and stir well to combine. Add the cheese in three batches, stirring frequently as each batch is added and waiting until the cheese has melted before adding the next batch. After about 5 minutes total, the sauce will be smooth and noticeably thicker.
- Serve hot. Leftovers can be refrigerated in a covered container for up to 2 days.
Notes
- Use medium pasta shapes around 2 cups (about 1/2 lb) for best texture.
- Cook pasta until just shy of al dente, as it will soften further in the sauce.
- Refrigerate leftovers in a covered container for up to 2 days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 10178 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 1017.8kcal | 51% |
| Carbohydrates | 103.1g | 34% |
| Protein | 41.35g | 83% |
| Fat | 47.2g | 73% |
| Sodium | 1344.75mg | 56% |
| Fiber | 4.1g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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