Skillet Mac and Cheese Recipe
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!
Servings: 6
Calories: 641kcal
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.
Nutrition
Calories: 641kcal | Carbohydrates: 46g | Protein: 28g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 1128mg | Potassium: 350mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1269IU | Vitamin C: 1mg | Calcium: 731mg | Iron: 1mg
