Skillet Mac and Cheese Recipe
User Reviews
5
Skillet Mac and Cheese Recipe
Description
This recipe starts by making a roux with butter, all-purpose flour, and a seasoning blend cooked briefly until lightly browned. Warm milk is whisked in slowly to form a smooth sauce that thickens with gentle heat. Sharp cheddar and Monterey Jack cheeses melt into the sauce, with an optional touch of hot sauce for subtle heat.
The cooked elbow macaroni is folded into the cheese sauce in the skillet, ensuring every noodle is coated. The final touch is a mixture of melted butter combined with panko breadcrumbs spread over the top and broiled for a minute or two to create a crisp topping. The contrast between creamy sauce and crunchy topping adds texture complexity.
This dish fits as a comforting main or side, best eaten fresh due to the crispy topping. It's rich and cheesy with mild seasoning adjusted to taste.
The recipe allows for make-ahead by preparing the dish without the topping and refrigerating. To serve after refrigeration, add the panko topping and bake until heated through. Leftovers can be frozen for up to three months, making it convenient for batch cooking.
Ingredients
- 6 tablespoons butter divided
- 1/3 /3 cup all-purpose flour
- 1 teaspoon seasoning mix Stone House brand
- 3 cups milk warmed
- 1 1/2 /2 cup cheddar cheese shredded sharp
- 1 cup Monterey jack cheese grated
- 1/2 /2 teaspoon hot sauce optional
- 1 pound elbow pasta cooked according to package instructions
- 1 cup panko
Instructions
- Melt 4 tablespoons butter in skillet set over medium heat. Sprinkle the flour and Stone House Seasoning into the butter and whisk until the flour has been incorporated into the butter. Continue to cook until the flour has lightly browned, about 1 minute.
- Whisk constantly as you slowly pour the warmed milk into the flour mixture making sure that the mixture remains smooth and without lumps.
- Allow the mixture to come to a low bubble and cook until the sauce has thickened. Turn the heat off to the skillet and add the cheeses, and hot sauce if using. Stir until the cheeses have melted.
- Add the cooked elbow pasta (macaroni) to the skillet and stir into the sauce.
- Melt the remaining 2 tablespoons of butter in the microwave and mix with the panko. Spread the panko on top of the mac and cheese and place under a broiler until just crispy, about 1 to 2 minutes.
- Remove from heat and serve immediately.
Notes
- Prepare the mac and cheese base in advance without the panko topping for make-ahead convenience.
- To reheat, add the panko topping and bake at 325º F for 15 minutes until warmed and crispy.
- Freeze leftovers in a suitable container for up to three months, thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 360kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 273mg | 11% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 265mg | 27% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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