Skillet Mac & Cheese Recipe
Skillet Mac & Cheese Recipe photo by Taste of Home
Next Recipe

Skillet Mac & Cheese Recipe

Read Reviews
4.5 100 90
Publisher Photo
You could use salt and pepper to taste, but we don't feel it needs it. This is so simple it seems almost too easy! You'll love it and want to fix it often. Kids really go for the rich cheesy flavor. —Ann Bowers, Rockport, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cups uncooked elbow macaroni (about 8 ounces)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed

Nutritional Facts

1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.


  1. Cook macaroni according to the package directions; drain.
  2. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
  3. Add macaroni. Heat through, stirring constantly. Yield: 4 servings.
Originally published as Skillet Mac & Cheese in Simple & Delicious September/October 2008, p14

Reviews for Skillet Mac & Cheese

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
kredhead User ID: 710648 265108
Reviewed Apr. 24, 2017

"Creamy, cheesy...what skillet Mac & cheese should be. I Doubled it, used milk & added 1/4 tsp each of ground mustard & roasted garlic powder. I shredded a block Of Cheddar used a box of penne pasta it was deliciously adult. Yummy."

NanaFL User ID: 8843029 247415
Reviewed Apr. 23, 2016

"This is how I have always made mine except I use whatever milk I have on hand. Add a half (or whole) can of Rotel tomatoes with green chile if you like a little heat. It is amazing."

emeraldcity2 User ID: 8673895 247374
Reviewed Apr. 22, 2016

"This is pretty much how I make my mac and cheese. I use both Velveeta and cheddar. YUM!"

scarlett604 User ID: 5482163 247373
Reviewed Apr. 22, 2016

"This recipe is already a family staple. I wouldn't change a thing. It amazing how many people's comments got off-topic. If you have never had a recipe, don't comment on it. If you think it's not a healthy recipe, don't comment on it. No one needs your advice on how to eat. As many have said, this is a treat. Not an every day dish. EVERYTHING in moderation. Yes. I WOULD give it to my kids. Food is to enjoyed. Not feared."

angela32 User ID: 3084463 243219
Reviewed Feb. 4, 2016

"Very good, I used shredded cheese not velveeta though. It was delicious."

Yellowbird86 User ID: 8687740 241187
Reviewed Jan. 6, 2016

"I use this when i crave some comfort food but i also cut up strips of bacon and cook that in the oven so i can stir it in with the macaroni ;)"

katlaydee3 User ID: 3741999 236992
Reviewed Nov. 9, 2015

"This is a good recipe for quick Mac & cheese."

charlotte isham User ID: 3606694 233311
Reviewed Sep. 22, 2015

"Have made this several times and it is always a hit. I usually double the recipe. After I finish preparing it in the skillet I will put the Mac n cheese in a casserole dish sprinkled with some shredded cheddar cheese. bake it at 350degrees for about 15 minutes. I do this for presentation purposes."

tbearmom03 User ID: 503950 233292
Reviewed Sep. 22, 2015

"Mac and Cheese is the perfect comfort food. I watch calories, but every now and then you need to splurge and throw caution to the wind. This recipe is creamy, the way it should be. It is a 4 star recipe as is. Sharp cheddar is a much better cheese to use instead of processed cheese, and gives it a richer flavor. For the mac and cheese loving adults in my family, I use 1/2 pound of sharp cheddar and 1/4 pound of smoked Gouda cheese. I also add 1/2 tsp of dry mustard. That gives it the kick it needs. For those complaining of the floury taste, you need to add the flour to the butter and cook in the skillet, stirring continuously, for 1-2 minutes before adding the half-and-half. This will get rid of the floury taste."

mkaskela User ID: 6061564 232162
Reviewed Sep. 1, 2015

"Perfect! We grilled up some burgers with it and it was an easy weeknight meal."

Loading Image