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Skillet Mac and Cheese

Creamy, cheesy stovetop mac that beats the boxed stuff every single time — ready in under 25 minutes.

dinner • prep: 5 min • cook: 20 min • serves 4

Ingredients

  • 1 lb elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2½ cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • ¼ cup panko breadcrumbs (optional)

Instructions

  1. Boil the pasta: Cook macaroni in salted water according to package directions until al dente. Drain and set aside.

  2. Make the roux: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly.

  3. Build the sauce: Slowly pour in milk, whisking constantly. Cook for 3-4 minutes until thickened.

  4. Add the cheese: Remove from heat. Stir in both cheddars, mustard powder, and garlic powder until melted and smooth. Season with salt and pepper.

  5. Combine: Fold in the drained pasta. Stir until evenly coated. Top with toasted panko if you want a little crunch.

Notes

  • Storage: Keeps in the fridge for up to 4 days. Add a splash of milk when reheating.
  • Variations: Mix in crumbled bacon, diced jalapeños, or a handful of frozen peas.
  • Tips: Shred your own cheese — pre-shredded has anti-caking agents that make the sauce grainy.