Skillet Mac & Cheese Recipe

4.5 105 95
Skillet Mac & Cheese Recipe
Skillet Mac & Cheese Recipe photo by Taste of Home
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Skillet Mac & Cheese Recipe

Read Reviews
4.5 105 95
Publisher Photo
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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
  • Fresh arugula, halved cherry tomatoes and coarsely ground pepper, optional

Directions

Cook macaroni according to package directions; drain.
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.
Add macaroni; cook and stir until heated through. Top as desired. Yield: 4 servings.
Originally published as Skillet Mac & Cheese in Simple & Delicious September/October 2008, p14

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.

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  • 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
  • Fresh arugula, halved cherry tomatoes and coarsely ground pepper, optional
  1. Cook macaroni according to 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; cook and stir until heated through. Top as desired. Yield: 4 servings.
Originally published as Skillet Mac & Cheese in Simple & Delicious September/October 2008, p14

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Reviews forSkillet Mac & Cheese

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daysha User ID: 6133684 286787
Reviewed Apr. 17, 2018

"I used whole milk and 1/2 lb of velveeta and it was simply amazing. My kids raved. Will be making it again soon!"

MY REVIEW
Nicole User ID: 9445560 286040
Reviewed Apr. 2, 2018

"I have tried many mac and cheese recipes, and this was the best and creamiest so far. I used regular milk instead of half and half, a 1/2 lb. Velveeta, and added 1/2 tsp each of garlic and onion powders. It was SO easy, quick, and it reheats much better than other mac and cheese recipes I've tried, probably due to the Velveeta. I topped it with fresh parsley and crumbled bacon. This will be my new go-to mac and cheese recipe!"

MY REVIEW
Bill User ID: 9442073 285645
Reviewed Mar. 26, 2018

"I've always wanted to make mac n cheese from scratch instead of from a box. I came across this recipe and it was great! The cheese sauce was nice and smooth and everyone enjoyed it. Will make again!"

MY REVIEW
annlindblad User ID: 7743001 278470
Reviewed Nov. 28, 2017

"Can use milk instead of half and half, and can reduce amount of cheese - and still tasty."

MY REVIEW
mkokguy User ID: 7996960 269113
Reviewed Jul. 7, 2017

"This is delicious! Made just as the recipe stated. Very creamy and cheesy. Will defiantly make this again."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

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

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