Skillet Mac n Cheese
This skillet mac and cheese is baked in a cast iron pan until the edges turn perfectly crispy and golden. The pasta stays creamy and gooey inside, while a buttery panko topping gives it that perfect contrast of texture and crunch. It's simple, satisfying and always a crowd pleaser!
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My easy skillet mac n cheese is one of those classic comfort recipes that no one can resist. I love this version because it's not as extensive as most recipes, yet it's still rich, creamy and super cheesy.
I'm obsessed with the crispy breadcrumb topping since it adds the best texture. And since it gets baked until golden brown in a cast iron skillet, it has maximum crispy edges and bits, which are always the best part!
This homemade mac and cheese recipe is great for camping and cooking outdoors, but also makes an amazing holiday side dish. You can prepare it well in advance and then just bake it off right before serving.
You can also bake it in a casserole dish or another heavy-duty ovenproof skillet if you don't have a cast iron pan.
If cooking over a campfire or grill, just be sure to keep it over low, indirect heat. It will give it a really nice smoky flavor!
Want more baked pasta recipes? Try this rich Lasagna alla Bolognese or this cozy baked Cauliflower Mac n Cheese.
Why you'll love this Skillet Mac and Cheese
- Baking in a cast iron skillet produces the best crispy edges.
- You can make it ahead, store in the fridge and finish baking right before serving.
- Great for cooking outdoors or over a campfire.
- Makes a fantastic holiday side!
Mac and Cheese Skillet Ingredients
Pasta - Shells, elbow macaroni, cavatappi or any other short pasta shape will work.
Butter - Adds richness and flavor while helping form the roux that thickens the cheese sauce.
Milk - Whole milk gives the creamiest texture. Avoid low-fat varieties or dairy alternatives like almond milk.
Seasonings - Nutmeg, black pepper, and cayenne pepper add warmth and balance to the creamy cheese mixture.
Panko - Toasted panko breadcrumbs create the perfect crispy topping.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
What is the best cheese for Mac n Cheese?
Sharp Cheddar - Use a really good quality aged cheddar for the best flavor and melting texture.
Gruyere - If you can't get Gruyere, substitute Emmental or a good quality Swiss cheese instead.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 12-inch cast iron skillet
- Large saucepan
- Small bowl
- Whisk
- Wooden spoon
- Box grater
- Measuring cups and spoons
- Oven mitts
How to Make Skillet Mac and Cheese
- Bring a large pot of water up to a boil and season liberally with salt. Preheat the oven to 375°F, then butter the inside of an 8-inch cast iron skillet or casserole dish.
- Melt 4 tablespoons of butter in a large pot over medium heat. Whisk in the flour until absorbed, then slowly whisk in the milk. Continue whisking until the sauce comes to a boil and thickens, about 8 minutes.
Pro Tip: Do not allow the melted butter or roux to brown so it doesn't overpower the cheese flavor.
- Season with salt, nutmeg, black pepper and cayenne, then stir in the cheddar and Gruyere until melted.
- When the water is at a rapid boil, add the pasta, stir, then cook 1 minute less than al dente, according to package directions.
- While the pasta cooks, melt the remaining 2 tablespoons of butter in a medium skillet, then add the panko breadcrumbs and stir around until toasted. Remove from the heat, then stir in the parsley and season with salt and pepper.
- Drain the pasta, then transfer it right to the cheese sauce. Mix until thoroughly combined, then transfer to the buttered cast iron skillet or casserole dish.
- Spread the bread crumbs on top, then bake for about 30 minutes or until browned on top and bubbling around the sides.
- Allow to cool for about 10 minutes before serving.
Tips for Success
- Bake it in a casserole dish or another heavy-duty, oven-proof skillet if you don't have a cast iron pan.
- Be sure to undercook the pasta slightly so it stays perfectly al dente once finished in the oven.
- Stir the cheese sauce constantly over medium heat to prevent scorching.
Variations
- Add cooked bacon or pancetta for a salty, meaty flavor.
- Add roasted vegetables, greens or broccoli for a veggie-packed version.
- Sprinkle dry mustard or a few dashes of hot sauce into the sauce for a sharp kick.
- Add more parsley or thinly sliced green onions top before serving for a pop of freshness.
What to Serve with Macaroni and Cheese
Serve this cast iron skillet mac and cheese as an entree with a side of greens, like this Arugula Salad, simple mixed greens drizzled with Homemade Balsamic Vinaigrette or roasted Crispy Brussels Sprouts
It also pairs beautifully with my creamy Spinach with Butter and Parmesan or a rich Kale Gratin
For a special meal or holiday dinner, serve it as a side with a perfectly Seared Filet Mignon, this Whole Roasted Beef Tenderloin, a juicy Whole Roasted Chicken with Herbs, or an Italian-Style Roasted Turkey for Thanksgiving.
Pair with Spinach with Butter and Parmesan or a rich Kale Gratin to round out the meal.
How to Store and Reheat
Store any leftover macaroni in an airtight container in the refrigerator for up to 4 days.
To reheat, place the mac and cheese in a baking dish, cover with foil, and heat oven to 350°F. Warm for 15-20 minutes, until heated through. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each, until warm.
Skillet Mac n Cheese FAQs
Yes, this recipe can be baked in any oven-safe baking dish or oven-safe heavy-duty skillet if you don't have a cast iron one.
Absolutely. Assemble the mac and cheese up to one day ahead, cover tightly, and refrigerate. When ready to bake, add 5-10 extra minutes to the baking time.
The key is building a stable Mornay, aka cheese sauce, from the start. Use real cheese that's high-quality and whole milk for the right fat content and balance, which prevents the sauce from breaking or turning grainy. Always melt butter first, whisk in flour to form a smooth roux, then slowly add the milk while whisking to create an even base before adding cheese. Make sure the sauce is hot but not boiling when you stir in the shredded cheeses, since extreme heat can cause them to seize. Finally, avoid overbaking, once the top is golden and bubbling, it's ready. These small details help to create the best mac n cheese with a rich and creamy texture.
Avoid pre-shredded cheeses with added starches, as they prevent melting smoothly. Freshly grated sharp cheddar, Gruyere, or Gouda cheese are all great options for the best macaroni and cheese.
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Skillet Mac and Cheese Recipe
Ingredients
- 6 tablespoons butter divided, plus more for buttering the skillet
- ⅓ cup flour
- 3 cups whole milk
- 1 ¼ teaspoons salt
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 8 oz aged sharp cheddar cheese grated
- 6 oz gruyere cheese grated
- ½ pound shells elbow macaroni, cavatappi or any other short pasta shape
- ¾ cups panko breadcrumbs
- 1 tablespoon finely minced fresh parsley
- more salt and pepper to season the breadcrumbs
Instructions
- Bring a large pot of water to a boil and season generously with salt. Preheat the oven to 375°F, then butter the inside of an 8-inch cast iron skillet or casserole dish.
- In another large pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour until fully absorbed, then slowly whisk in the milk. Continue whisking until the sauce comes to a boil and thickens, about 8 minutes.
- Season the sauce with salt, nutmeg, black pepper, and cayenne. Stir in the cheddar and Gruyère until melted and smooth.
- Once the water is at a rapid boil, add the pasta, stir, and cook until 1 minute shy of al dente, according to package directions.
- Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and cook, stirring often, until toasted. Remove from the heat, stir in the parsley, and season lightly with salt and pepper.
- Drain the pasta and transfer it directly into the cheese sauce. Stir until well combined, then pour into the prepared skillet or casserole dish.
- Spread the toasted breadcrumbs evenly over the top. Bake for about 30 minutes, or until the mac and cheese is bubbling around the edges and the top is golden brown.
- Let cool for about 10 minutes before serving.
Notes
- Bake it in a casserole dish or another heavy-duty, oven-proof skillet if you don't have a cast iron pan.
- Be sure to undercook the pasta slightly so it stays perfectly al dente once finished in the oven.
- Stir the cheese sauce constantly over medium heat to prevent scorching.
Great recipe!
Thanks! I hope you enjoy making it!