Skillet Mac and Cheese

It doesn’t matter if you’re a grown-up or a kid—who doesn’t love macaroni and cheese? This simple stovetop skillet mac and cheese is a snap to pull together, and it can be customized to your taste and what’s in your pantry. You can even get creative with toppings—we suggest arugula and tomatoes to add some sophistication (and some veggies), but don’t stop there.

This mac and cheese is a perfect meal on its own, but it also makes a great accompaniment to casual fare like pulled pork sandwiches.

Skillet Mac and Cheese Ingredients

• Pasta: Whether you choose classic elbow macaroni or another favorite shape (shells also hold cheese sauce beautifully), this puts the “mac” in mac and cheese.
• Butter: Salted butter works well, and it is the first of three dairy ingredients to make your cheese sauce.
• Flour: All-purpose flour is whisked into butter to ensure a thick and pourable sauce.
• Half-and-half: For an extra-rich dish, use half-and-half. Whole milk would still be delicious though.
• Processed cheese: While not technically cheese, processed cheese like Velveeta is prized for its ability to perfectly melt and make the smoothest, creamiest mac and cheese.
• Toppings: This is where you can get creative. Try topping your pasta with zesty arugula, red cherry tomatoes and a generous sprinkle of coarsely ground pepper.

Directions

Step 1: Cook the pasta

Julia Hartbeck for Taste of Home

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.

Step 2: Make the cheese sauce

Julia Hartbeck for Taste of Home

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.

Step 3: Toss everything together

Julia Hartbeck for Taste of Home

Add the drained macaroni to the cheese sauce, stirring until everything is heated through. Add any toppings you’d like.

Julia Hartbeck for Taste of Home

Skillet Mac and Cheese Variations

• Change up the cheese: If processed cheese isn’t your thing, that’s OK! Swap in any cheese that melts well, like a young cheddar, colby or jack. You can even mix cheeses and add something really flavorful like Gruyere.
• Make it crunchy: After mixing up pasta and sauce, top with panko bread crumbs and broil for two to three minutes, until the top is golden brown.
• Increase the heat: Do you like it hot? You can add spice in several ways: Use pepperjack cheese, add a 1/4 teaspoon of cayenne when you add the flour, add 1 teaspoon of sriracha after the cheese is melted into the sauce or top with sliced jalapeno peppers.

Can you store skillet mac and cheese?

Macaroni and cheese is at its most delicious when it’s just made fresh, but it will last two to three days in the fridge. Reheat gently in a microwave or covered in an oven.

Skillet Mac and Cheese Tips

Julia Hartbeck for Taste of Home

What pan should I use for skillet mac and cheese?

Any heavy skillet will work, but if you’re going the extra step and baking the mac and cheese after topping with bread crumbs, make sure your skillet is completely oven-safe, including the handle. A cast-iron skillet works great here.

What can I add to mac and cheese to make it even better?

Substitute part or all the processed cheese for a really flavorful cheese, like an aged cheddar or an Alpine-style cheese like Comte. Also, adding 1/4 teaspoon of ground mustard with the flour will boost the “cheesiness” of your sauce.

Why is my mac and cheese bland?

In addition to choosing the best cheese, cooking your pasta in well-salted water can make a big difference in the finished dish.