Description
Whip up Easy Skillet Mac and Cheese for a quick, comforting meal. My simple recipe brings creamy, cheesy goodness with minimal fuss. Perfect for busy evenings!
Ingredients
- Main Ingredients:
- Elbow Macaroni
- Unsalted Butter
- All-Purpose Flour
- Whole Milk
- Cheesy Goodness:
- Sharp Cheddar Cheese
- Monterey Jack cheese (optional)
- Flavor Boosters:
- Smoked Paprika
- Dijon Mustard
- Salt
- Black Pepper
- Finishing Touches:
- Fresh Chives
Instructions
- Boil the Pasta: First things first, get your water boiling for the macaroni. I always add a generous pinch of salt to the water – it seasons the pasta from the inside out, and honestly, this is where I usually forget if I’m distracted. Cook it according to package directions until it’s just al dente. You want it to have a little bite since it’ll finish cooking in the sauce for this quick meal.
- Make the Roux: While the pasta boils, melt the butter in a large, oven-safe skillet over medium heat. Once it’s shimmering, whisk in the flour. You’re looking for a smooth paste here, and it should cook for about a minute or two until it smells a little nutty, like popcorn. Don’t let it brown too much, unless you want a darker sauce, which is a different vibe entirely for your skillet creation!
- Whisk in the Milk: Slowly, slowly pour in the whole milk, whisking constantly to avoid lumps. This is the crucial part for a smooth, creamy sauce! I totally messed this up once and ended up with lumpy mac and cheese – not ideal. Keep whisking until the sauce thickens and coats the back of a spoon. It’ll start to look velvety, and you’ll know it’s ready for the cheesy goodness.
- Melt the Cheese: Reduce the heat to low, then add your freshly grated sharp cheddar, smoked paprika, and Dijon mustard. Stir until the cheese is completely melted and the sauce is gloriously smooth and shiny. Taste it! Does it need more salt? More pepper? This is your kitchen, hon, make it your own. This is where the magic really happens for this creamy skillet dish.
- Combine and Stir: Drain your cooked macaroni and add it directly to the cheese sauce in the skillet. Stir gently until every single elbow noodle is coated in that luscious, creamy sauce. Sometimes I get a bit overzealous and spill a few noodles, but hey, that’s just part of the cooking adventure, right? Ensure everything is evenly distributed for the best cheesy experience.
- Serve It Up: Ladle generous portions into bowls, or just eat it straight from the skillet (no judgment here!). Sprinkle with fresh chives, if you’re feeling fancy. The smell alone is enough to make your stomach rumble, a warm, inviting aroma that just screams comfort. This dish is best enjoyed immediately, while it’s still bubbly and gooey.