Main Dishes · No. 162
Skillet Mac and Cheese
This skillet mac and cheese takes a few more minutes than the boxed stuff, but we promise the final result is worth it. A thick and creamy cheese sauce is stirred together with perfectly cooked pasta, then topped with whatever you like.
Serves 4Total time 25 min600 calories per servingAmericanDinner
Ingredients
- 2 cups uncooked pasta (about 8 ounces), such as elbow macaroni, cavatappi or shells
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 3/4 pound process cheese (Velveeta), cubed
- Optional toppings: Fresh arugula, halved cherry tomatoes and coarsely ground pepper
Method
- Following the package instructions, cook the pasta until tender (but not mushy). Drain well. Editor's Tip: Cooking in well-salted water yields a more flavorful macaroni and cheese.
- In a large cast-iron or other heavy skillet, melt the butter, then whisk in the flour until there aren't any lumps. Slowly pour in half-and-half and whisk until smooth. Bring to a boil and cook until thickened, about two minutes, stirring constantly so the bottom doesn't scorch. Reduce heat to low, and stir in cheese until melted.
- Add the drained macaroni to the cheese sauce, stirring until everything is heated through. Add any toppings you'd like.
Notes
- Times from the recipe page: prep 5 min, cook 20 min, total 25 min.
- 600 calories per serving, from the recipe page (yield as listed: 4 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Anna Thomas Bates. Saved for personal use.