A simple recipe for a classic creamy, cheesy and comforting mac and cheese.
Skillet Mac and Cheese
Ingredients
2 cups water
1 ½ cups uncooked macaroni
1 teaspoon margarine or butter
2 Tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon dry mustard (or 1 teaspoon prepared mustard)
1 ¼ cups nonfat or 1% milk
1 ¼ cups (5 ounces) grated cheddar cheese
Directions
- Wash hands with soap and water.
- In a 10-inch skillet or saucepan, bring water to a boil.
- Add the macaroni and margarine or butter. Stir a few times to prevent sticking.
- Cover the pan and reduce heat to low. Simmer for 5 minutes (do not drain the water).
- Meanwhile, mix flour, salt and dry mustard in a small bowl. Add 1/4 cup of the milk and stir until smooth. Add remaining milk. Set aside.
- Take the lid off the skillet and cook macaroni until most of the water is gone.
- Stir and add milk mixture and cheese. Mix well. Cook and stir until all the cheese melts and the sauce is bubbly and thick.
- Refrigerate leftovers within 2 hours.
Notes
- Add your favorite fresh or frozen vegetables in step 2. Try broccoli, carrots, cauliflower, celery, spinach, tomatoes or zucchini.
- Add your favorite seasonings in step 4. Try oregano, garlic powder, chili powder or others.
- Use a combination of cheddar and mozzarella cheese.
- Try whole wheat macaroni or pasta in different shapes.
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Comments
My boyfriend and I loved this easy skillet mac and cheese. So simple to make and it satisfied our cheesy pasta craving. I added some frozen broccoli as well as garlic powder and pepper, and it turned out great!
I love that this is just one pan, no strainer needed. My family likes adding corn or broccoli to mac and cheese.
This recipe never disappoints! I partially cooked fresh broccoli in the microwave and added it in step 5. Thanks again, Food Hero!
I do love this easy and tasty way to make Mac and Cheese!
I have been using this recipe at my food bank tastings this whole month.
Rave reviews!
We make this as a regular go-to recipe in our house. Today the only cheese I had was mozerella so I took a chance and used only that cheese. YUMM!! It turned out great. Oh, and I didn't have macaroni so i used a different shaped pasta...
I've always considered myself a mac n cheese snob -- I only like the expensive kinds (Stouffers). This recipe was HANDS DOWN the best mac n cheese I've ever tasted, and it was SO easy to make!
I'm going to use this recipe with my classes -- and we'll be sure to look at the nutrition labels too (comparing against the name brands). Some of the big brands try to fool you with a fat content of only 3 grams -- but that is for *uncooked*. When prepared per directions on the box, the fat content is off the charts, making the Food Hero recipe the healthier choice. And this recipe was a "normal" color, not that weird, fake, orange!
This is the easiest homemade mac & cheese recipe I have ever made! When I first added the milk mixture I thought there was way too much sauce, but once it thickened up it was the perfect amount! I also added 1/4 teaspoon garlic powder and black pepper in step 4 and it really added to the flavor. I can't wait to make this again and try adding spinach!
This is SUCH a quick and easy mac & cheese recipe, I love it! I sometimes like to add spinach and call it "Green Mac" :)
Everyone went for seconds! Super easy. Steamed some broccoli for a side dish which was perfect.
This was a decent quick meal made from items we have in our pantry. It was a bit grainy, but I don't think stirred in the flour enough. All the kids had seconds.
Stirring the flour mixture with the small amount of milk until it is thoroughly mixed and there are no lumps would be important to have a smooth sauce. A grainy texture could also come from using a sharp cheese. So glad your kids enjoyed it!
The Food Hero Team
So good! It was really cheesy and the celery added a nice crunch! I think I will add more of the veggies next time!