Skillet Baked Mac and Cheese
Our kids believe that skillet baked mac and cheese is the ideal accompaniment, and we can't blame them. This homemade mac and cheese is rich and creamy, with a golden breadcrumb crust that comes from being baked to perfection in a cast iron skillet. It's the epitome of comfort food!
Skillet Baked Mac and Cheese
Ingredients
- 8 oz elbow pasta
- 1 teaspoon olive oil
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups milk
- 1 1/2 cups sharp cheddar cheese, shredded from block
- 1 cup white cheddar cheese, shredded from block
- 1 cup shredded mozzarella cheese
- 4 tablespoons butter
- 1 1/2 cups panko crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Notes
Use a different type of cheese combination if you desire. Colby, Monterey Jack, and Gruyere are all great as well.
If you do not have a cast iron skillet, use a large skillet and transfer mac and cheese to an 8"x8" baking dish before adding the panko topping and baking.
You can use pre-shredded cheese for the cheddar if you wish, but the cheese shredded from a block tends to melt better in the recipe.
Nutrition Facts
Calories
420.89Fat (grams)
26.05 gSat. Fat (grams)
14.72 gCarbs (grams)
26.93 gFiber (grams)
1.34 gNet carbs
25.59 gSugar (grams)
1.51 gProtein (grams)
19.60 gSodium (milligrams)
877.96 mgCholesterol (grams)
72.54 mgDirections
1. Preheat oven to 350 degrees and bring a large pot of water to boil. Salt water to preference.
2. Cook elbow pasta according to package directions to make al dente pasta. Do not overcook.
3. Drain pasta and stir in olive oil to avoid pasta sticking together. Cover and set aside.
4. In a small bowl, whisk together the flour, garlic powder, onion powder, ground mustard, salt and pepper. Set aside.
5. In a large 12” cast iron skillet, melt the butter over medium heat.
6. Add the flour mixture to the butter and whisk together until incorporated.
7. Add the milk and continue whisking over medium heat.
8. Once boiling reduce heat to low and continue whisking until mixture has thickened.
9. Add the cheddar, white cheddar and mozzarella cheese.
10. Stir until all cheeses are melted and mixture is smooth and creamy.
11. Remove from heat and stir in the elbow pasta until all pieces are coated.
12. Set aside and make the topping.
13. In a medium skillet, heat the butter over medium heat until melted.
14. Add the panko, salt and pepper. Stir together until all the panko has soaked up the butter.
15. Continue to sauté panko until it starts to turn golden brown.
16. Remove from heat and sprinkle evenly over the skillet mac and cheese.
17. Place skillet in preheated oven and bake for 20 minutes uncovered.
18. Remove from oven and let cool for 5 minutes before serving.