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Skillet Macaroni and Cheese

  • Prep:
  • Total Time:
  • Servings: 8
Skillet Macaroni and Cheese

Photography: Bryan Gardner

Source: Everyday Food, October 2013


  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 small yellow onion, diced small
  • 1/2 cup all-purpose flour
  • 6 cups 2% milk
  • 3/4 pound elbow macaroni
  • 3 cups grated sharp white cheddar
  • 1 cup grated Gruyere
  • 1 teaspoon Dijon mustard
  • Salt and pepper


  1. Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

  2. Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.


Reviews (1)

  • artfart1975 26 Jan, 2015

    I found this to be quite gummy. The cooking time for the pasta is much longer than 6 minutes. I doubled it and it's still quite al dente. Also, you MUST cook this in a very large skillet. My stove is a mess from the milk and bechemel sauce spilling over even when I was being careful. Definitely a miss in my book - I'll be cooking mac 'n' cheese the old fashioned way.

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