Skillet Mac & Cheese Recipe

Reviewed on May. 05, 2013 by tstreich

This was so rich and creamy, what a great comfort food! I lightened it up using Brummel & Brown spread in lieu of butter, using skim milk instead of half-and-half, and I used 2% Velveeta. That drops almost 150 calories per serving and cuts the fat down to 1/3 the original. And it definitely did not take away the richness of the dish! I would make this as a treat to myself anytime I'm craving mac 'n cheese, sure beats opening a box and doesn't take any more time to make than a box. We loved it!

Reviewed on Feb. 18, 2013 by Denco24

P.S. I made it without the flour, used milk and American Processed cheese.

Reviewed on Feb. 18, 2013 by Denco24

This is a great recipe. I made mac and cheese like this for over 40 years - my family loved it and they now make it for their families.

Reviewed on Feb. 11, 2013 by paflaglady

I made this for years when my kids were growing up but never used the flour, just cheese, butter and milk. Never needed the flour so I must have put in more cheese. When we tried this we decided we like it better without the flour.

Reviewed on Feb. 04, 2013 by Billl Muck

Absolutely the BEST Mac and Cheese I have ever made. It's on my permanent "Keep" list now!

Reviewed on Jan. 26, 2013 by pao25143

Never thought about making Mac and cheese this way! Very very good!

Reviewed on Jan. 25, 2013 by Billl Muck

Followed the recipe exactly and it was FANTASTIC! Easy to make, and it is sooooo much better than the boxed stuff!!! I'lll be adding this to my permanent "Keep" collection!!!

Reviewed on Jan. 18, 2013 by creid

This is the only way I knew Macaroni & Cheese to be made, and I still do this today, only instead of Velveeta { which I detest!} I use the Kraft American cheese in the blue box and Lactaid! My stepson had never tasted anything but boxed Mac N Cheese and he went crazy for it!

Reviewed on Nov. 19, 2012 by T Rea

What a great recipe! I did use 1% milk and it still came out nice and creamy...my mac and cheese crazed family LOVED it! The best thing is, it didn't take any more time than the box!

Reviewed on Oct. 14, 2012 by workingcook

I found this recipe about a month ago and made it for my family before trying it out at the assisted living facility that I work at. (I cook for 20 residents). My son always ate kraft mac and cheese and alot of it! Now that he's had a taste of this recipe, he loves homemade more! It was a hit at work, too. Thanks so much

Reviewed on Sep. 17, 2012 by danali2001

I used 1 T of butter and 1 T of flour and 1% milk (about 1 cup). The consistency was perfect, but it was rather bland. Will have to add some type of seasoning next time.

Reviewed on Sep. 15, 2012 by homemakersresource

I don't usually carry 1/2 and 1/2, so I substituted with Evap Milk and it was great! The kids loved it!

Reviewed on Jul. 17, 2012 by pajamaangel

It definitely needs seasoning, but it is a good basic recipe

Reviewed on Jul. 07, 2012 by kissdacook

but the best thing yet ive found to put into dripping creamy buttery mac and cheese is lobster meat, and lots of it.

Reviewed on Jul. 07, 2012 by kissdacook

the way i found to make this great for my personal tastebuds is make according to recipe adding a touch of pepper and garlic salt, then pour into a casserole dish and sprinkle top with 1/2 to 1 cup of shredded cheddar on top, then sprinkle top with bread crumbs mixed with melted butter. then bake at 350 f. till cheese melts :P Mmmmm

Reviewed on Jul. 07, 2012 by kissdacook

to all the critics out there i say 1 thing. my physician said if i want mac and cheese, make it home made, dont use a box. its much healthier for you. last time i looked all cheese is high in fat and salt, but it is also a dairy product and is good for you soooo. welcome to life... take the good with the bad. homemade is the BEST for you. i personally love cheese, and everything that is made with it.

Reviewed on Jul. 06, 2012 by ChocolatopolusCake

Thick, and the men love it!

Reviewed on Jun. 15, 2012 by HAPPYKAMPER2

I raised my 4 kids on a similar recipe for homemade mac'n'cheese. They are 30+ now & still won't make or eat the boxed stuff. Here are a few suggestions. #1-use half velveeta & half shredded cheddar or other favorite cheese; #2 use skim or powdered milk; #3 stir in cooked, drained, chopped bacon pieces or dried chives for variety with the recipe.

Reviewed on Feb. 18, 2012 by MartiLynn

me and my husband loved it!!!!!!!!! and its very simple to make

Reviewed on Dec. 03, 2011 by KY_Cook

This is the BEST mac and cheese recipe EVER!!

Reviewed on Nov. 08, 2011 by IiIbree

This is the BEST macaroni and cheese recipe we have ever had. It's so easy and delicious.

...and definitely better than McDonalds. :-)

Reviewed on Nov. 05, 2011 by kltharp

This is our favorite home-made mac & cheese recipe. Once you try this, you won't use the box kind again.

Reviewed on Jun. 24, 2011 by KJVBIBLE

I just made this for me and my husband and it was delicious. It's so much better than the boxed macaroni and cheese. I definitely will be making this again for us and for friends and family.

Reviewed on Jun. 20, 2011 by nicnaio

This was delicious but I did make a few changes. I diced a few strips of bacon then fried it in the skillet first. I then removed the bacon and then cooked about a quarter of a medium onion in the bacon oil. Instead of using butter I just added the flour into the bacon oil and onions. I then substituted a cup of milk for the cream. I used half a pound of Velveeta and half a cup of mozzarella. After it was all cooked I then sprinkled the bacon on top! And yes, it wasn't very healthy but it was very delicious!

Reviewed on Jun. 06, 2011 by 2008reneeq

Made this yesterday for a group of five teenage girls and my four year old. Kept strict to the recipe. The entire batch was gone quicker than the time it took to make which was not much. Will probably have to make again tonight so will most definitely double the recipe. So easy, so creamy, so good.

Reviewed on Apr. 11, 2011 by elainie43

Very good: quick & easy. I read all the reviews before making and took the suggestions of adding Nutmeg (which I also use in my Chicken Noodle Soup) and substituting the Sharp Cheddar for the Velveeta. Before reading the reviews, I would have used the Mexican Velveeta (the Hot -- if I could find it). That always adds a little spice and is very tasty in these recipes.

Reviewed on Feb. 28, 2011 by MaggieMinnich

For the amount of calories and fat content in this, I would just rather go to a McDonald's and eat a fat burger and fat fries. NOT worth it, sorry guys!

Reviewed on Feb. 28, 2011 by LouCee

I also have made this dish for years, and my mother made it when I was a kid. We never had baked mac & cheese, actually. I use 1% milk, and due to the lower fat content, you need to reduce the amount of milk slightly to get the same thickness of the sauce. I use white pepper and sharp cheddar cheese which gives more flavor, even if you do not like sharp cheese ordinarily. I have never used cream or half & half, but I think my method beats any packaged mac & cheese, and probably has a lower sodium content as well.

Reviewed on Feb. 28, 2011 by sparkle6

This was wonderful made exactly according to the recipe. All you people whining about the unhealthy ingredients - it's MAC & CHEESE, what did you expect?

Reviewed on Feb. 25, 2011 by maggie2375

This was a really great recipe. Creamy and just good :) I've added diced chicken and veggies and it was still great.

Reviewed on Feb. 25, 2011 by keheine

great easy dish, I put in some nacho cheese spread to kick it up.

Reviewed on Feb. 23, 2011 by douglas_in_philly

Very simple to make. Tasted very good. I think it would be even better with a bit more seasoning. I'm not sure what it needs, but just a little something else. That said, my 7 year old daughter thought it was yummy.

I used skim milk, and it tasted perfectly creamy and thick. Not runny at all (as I feared it might due to the skim).

Reviewed on Feb. 22, 2011 by skuehn

The food police are at it again!! This is mac & cheese...yes it has fat and sodium, but either tailor it to your needs or bypass the recipe. We are not illiterate and can read the nutritional info ourselves! You should stick to the "HEALTHY" section for recipes if this bothers you so much! Tasty, creamy, quick option for the rest of us.

Reviewed on Feb. 20, 2011 by Sharyn45

No wonder the USA obesity rate is sky high if people are eating 599 cal. & 37 gr. of fat for one serving of this recipe!!

Reviewed on Feb. 19, 2011 by kathy86

This sounds awesome! For those whom are looking for healthy meals, just add vegetables! Please do not criticize, just add helpful hints for others!!!!

Reviewed on Feb. 18, 2011 by MargieB2005

I cannot give this a rating because I have not tried it yet but I will. I never have half and half cream on hand but will probably use evap. milk. Yes it is a comfort food. I don't make mac and cheese often because it is a pain to make the long way but I think we could have this once a week. yummy, thanks for the recipe.

Reviewed on Feb. 18, 2011 by krystelp

I didn't change much - just substituted whole wheat pasta and used just a bit of cream, but mostly milk. My husband and I really enjoyed it. It was rich and creamy and with just a touch of pepper, it was a quick yummy lunch!

Reviewed on Feb. 17, 2011 by amoodyteacher

Fantastic! I prepared this with 2% milk, because that is what I had on hand and I left out some of the Velveeta and added some shredded cheddar to compensate. I did add about 1 teaspoon of garlic and onion powder with a splash of paprika to build a little flavor in the dish. In the end, I also stirred in some black pepper and just a dash of season salt. But, this is a great recipe. Not difficult and still nice and creamy.

Reviewed on Feb. 17, 2011 by lilbit 01

I have always made this for over 40 years. I used whit cheddar and yellow mild cheddar and two other cheeses. What ever I had in the fridge. Nothing new. mmmm GOOD

Reviewed on Feb. 17, 2011 by nanascookies

I have made this dish for sometime now. It is the only way that my grandkids like it. Now and then I do cut the amount of half&half to 50%, and then add 2% milk to make up the difference. Still is very tasty and creamy.

Reviewed on Feb. 17, 2011 by beachgirl1

Simple is still the best

Reviewed on Feb. 17, 2011 by imfatandhappy

oubetsy: All is forgiven, friend. Sometimes I get a little preachy, but it's just because I want to make sure all the info is correct.

Reviewed on Feb. 17, 2011 by oubetsy

Oops! Forgive the substitution of "vitamins" for "minerals." Only meant the added iron you get from the skillet. I guess I'm just substituting ingredients AND words all over the place :-)

Reviewed on Feb. 17, 2011 by imfatandhappy

I think this is a great recipe. Goes good with almost anything you want to serve it with. On the iron skillet issue, you do get trace amounts of iron when cooking with such a pan, but one person mentioned vitamins, and you do not get vitamins at all. Iron is a mineral. My mom made baked mac & cheese

by starting it on the stovetop, and adding whatever hard cheese she had in the fridge.

(often odds and ends of 3 or 4 different cheeses). Hooray for all the good cooks who share with us!

Reviewed on Feb. 17, 2011 by digbugsgirl

gwm: it adds iron, which leeches from the pan itself

Reviewed on Feb. 17, 2011 by qwm

To oubetsy: It could just be my ignorance, but I've never heard that cooking in a cast iron pan adds vitamins. Please explain. I definitely like your suggestions for ingredients. For the people who "dis" recipes of others who take the time to share: What will happen to this valuable site if people stop taking their time to contribute? If you don't like a recipe, just go on to something else. Remember the old saying, "If you can't say something nice, . . ." Civility, please!

Reviewed on Feb. 17, 2011 by oubetsy

This recipe is great in the fact that you CAN substitute healthy ingredients so easily! Those that think not are just unable to think outside the box and must not be very health-conscious for not being able to do so. I used whole grain macaroni, fat free I Can't Believe It's Not Butter, whole grain flour, reduced fat half and half, and light Velveeta. Cook it in a cast iron skillet for extra vitamins and add some grilled chicken or veggies and you have a quick and well-balanced meal. Children want food like mac and cheese... why not give them a homemade version (like this) where you have complete control of the ingredients?

Reviewed on Feb. 17, 2011 by nwalker52

If you are worried about the fat and sodium content, just reduce the serving portion. All things in moderation. And it's not like you eat this everyday. It's comfort food so enjoy it once in a while.

Reviewed on Feb. 17, 2011 by janesfood

Sounds delicious. I'm going to try it tonight. To those who are so worried about the salt/fat content - if it bothers you that much, just don't make it.

Reviewed on Feb. 17, 2011 by ivorylady

Really quick when I don't want to fuss with my longer version of Mac&Cheese. Taste pretty good also.

Reviewed on Feb. 17, 2011 by kimjess2588

All I have to say is for all the people who love leaving comments stating their astonishment over how much fat is in a recipe, how much salt, how many carbs, yada, yada, yada...if healthy is what you're looking for, you're on the wrong site! Stop your wining and Oh My Godding and go find a healthy site! When you're asked to leave a review, it's based on what you thought when you made and tasted it, not what your thoughts are of the fat, salt, whatever content! Those are just pointless reviews that help no one. We can read and we can see the ingredients and contents.

Reviewed on Feb. 17, 2011 by msboop

Yummmm bacon does sound good in it!! sissiluv, why make a negative comment?are you the government police? if we want to make it, we certainly know the fat, sodium content..don't need you and others making the slurrred comments, my comment on the bacon is tongue in cheek by the way...

Reviewed on Feb. 17, 2011 by sissyluv

i think it needs a little more blockage of the heart ingredients.......maybe add a pound or so of bacon.

Reviewed on Feb. 17, 2011 by deb_opt@yahoo.com

Let's face it folks. No matter what you eat, no matter what your sodium in take the end result for all of us is death. So, I say enjoy life, enjoy eating delicious food. You can make changes in this recipe to cut down here an there. If your really that worried then make changes. Sometimes it's just nice to find something your kids will actually eat that isn't a burger from McDonalds.

Reviewed on Feb. 17, 2011 by jvjpearl

One look at the nutritional information and i would ask, " why would anyone make this and feed it to their kids?" Look at the sodium and fat content.

Reviewed on Feb. 17, 2011 by 2muchmuchmtthyme

Sometimes I add a chopped tomato or a little diced green pepper.

Reviewed on Feb. 17, 2011 by lhmom

I have been making this for years only using 2% milk and adding 4 ozs. cheddar cheese. Also use 1/4 onion for flavor as well. Always a hit with kids and adults alike!

Reviewed on Feb. 17, 2011 by rbonacker

I'm sure it tastes great BUT, over 1,100 mg of sodium? That's almost the entire amount of sodium you should have in a day!! I would call this Skillet Stroke producer.

Reviewed on Feb. 13, 2011 by nebraskagirl

This was simple, creamy, and delicious! I tried to make it a bit healthier by using whole wheat pasta, skim milk instead of cream, and light Velveeta. I used 1/2 lb. of Velveeta and added 1 cup of cheddar cheese for extra flavor. YUM!

Reviewed on Feb. 04, 2011 by lrotchford

mmmm... we love this one! i also added some diced onion w/ the butter and a bit of ground mustard with the flour to spice it up. Also did 8 oz of velveeta with shredded cheddar to make up the difference. YUM.

Reviewed on Jan. 30, 2011 by Yum-cooking

It is superb.

I love it. So simple and delicious.

Reviewed on Jan. 29, 2011 by candylea

I add a tiouch of nutmeg and grated onion for more flavor

Reviewed on Jan. 28, 2011 by suzanneconrad

This is so good and so simple. I triple the recipe for my family. I use light half and half..fat free does not work well for this. I also add just a little onion for a hint of flavor.

Reviewed on Jan. 28, 2011 by jenuine529

I used 2% milk instead of cream. I also used less Velveeta but add about a cup of shredded cheddar cheese. Topped with buttered bread crumbs and baked for about 20 minutes makes it even more fab!

Reviewed on Jan. 26, 2011 by emily.podeschi

This is the recipe my mom used at least twice a week when I was growing up. She (and I today) use 2% or skim milk. I think it makes it A LOT healthier than half-and-half. Other than that little change, this has been and will always be my go-to-mac-&-cheese

Reviewed on Jan. 26, 2011 by maryanlibrarian

This is great as-is, but I've found that using a little less Velveeta and adding some sharp cheddar adds a lot more flavor. My husband didn't notice the difference except he said that it was better than ever!

Reviewed on Jan. 26, 2011 by troykelly

I have tried so many Mac & Cheese recipe but this is the best so far! My picky husband and daughter both love it. It's so easy to make yet tastes like the one I used to eat at Wolfgang Puck's. Thanks!

Reviewed on Jan. 24, 2011 by Patti H

I used evaporated milk (1 can) instead of half/half and couldn't tell the difference. Great recipe, easy to double or halve.

Reviewed on Jul. 11, 2010 by 5xamom

Extremely easy and the kids loved it! I will make it again!! Thanks.

Reviewed on Jun. 07, 2010 by cstamper1438

My family is spoiled by mac and cheese. They won't eat boxed mac and cheese again. This is so easy to make I don't mind making it often.

Reviewed on May. 08, 2010 by Obermiller

I personally would use 1/2 of the recommended amt of cheese but as it my family loved it. And I have been trying different mac & chz receipes for some time. This is the only "YEA" one.

Reviewed on May. 04, 2010 by jjcharter

My 3 boys LOVED this. No more boxed mac & cheese for my household!

Reviewed on Mar. 19, 2010 by dianeve

So easy. Taste good too.

Reviewed on Aug. 22, 2009 by g8rlady999

really good! but next time i will add a bit more cheese and a bit less half & half.

Reviewed on Feb. 20, 2009 by maggie2375

This is a really good mac and cheese recipe. Creamy and easy! I've added chicken to it and veggies.