Skillet Macaroni and Cheese

111 Ratings
  • 5 17
  • 4 19
  • 3 49
  • 2 21
  • 1 5

Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it with our Skillet Macaroni and Cheese. Try this one-pot version, and four tempting variations: Mushroom-Fontina Mac, Jalapeno Mac, Bacon Mac, and Primavera Mac.

Everyday Food, October 2013

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
8
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Ingredients

Directions

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

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  • 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.

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Reviews (5)

111 Ratings
  • 5 17
  • 4 19
  • 3 49
  • 2 21
  • 1 5
Martha Stewart Member
09/16/2019
This was difficult not to burn. Make sure you're constantly stirring, but it's not worth the time. Even with 2tsp salt it lacks flavor. The pasta is gummy. I'm surprised it made it into one of her cookbooks, not the quality I'm expecting.
Martha Stewart Member
06/22/2018
i miss when you used to be able to print out recipe with image... now i have to cut and paste into an email...... totoally sucksl
Martha Stewart Member
04/01/2018
It was super gummy even before the cheese was added. Took more than 30 minutes of constant stirring. After serving it with my apology, I trashed it. Will try again but will cook my pasta separate and add some of the pasta water as a thickener. Hated wasting all of that time and cheese. Sorry only one star from my kitchen.
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Martha Stewart Member
02/26/2015
Is is cooked pasta or uncooked pasta?
Martha Stewart Member
01/26/2015
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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