Quick Skillet Mac And Cheese

Quick Skillet Mac and Cheese is a comforting and easy-to-make dish that satisfies cravings for creamy, cheesy goodness. This quick skillet mac and cheese recipe is a convenient alternative to traditional baked macaroni and cheese. It takes less time and utilizes a stovetop and broiler method, resulting in a deliciously cheesy and golden-brown topping. It’s a perfect option when you’re craving homemade mac and cheese but don’t want to spend hours in the kitchen. To start, you’ll cook your choice of spiral pasta, such as cavatappi, rotini, or double elbows, until it’s just tender. While the pasta is cooking, you’ll prepare the cheese sauce in a skillet. The sauce begins with melting butter and whisking in flour to create a roux. Then, you’ll whisk in low-fat milk until the mixture thickens.

The key to the rich and flavorful cheese sauce is the combination of grated Emmentaler and Gruyère cheese. These two cheeses bring a nutty and creamy taste to the dish. To enhance the flavors, you’ll add Dijon mustard, Worcestershire sauce, and dried thyme, which provide a tangy and savory element to the sauce.

Once the cheese is melted and the sauce is smooth, you’ll stir in the cooked pasta, ensuring it’s evenly coated with the cheesy goodness. To add a final layer of indulgence, you’ll sprinkle grated Parmigiano-Reggiano on top of the pasta.

To achieve a beautiful golden-brown crust, the skillet mac and cheese is briefly broiled in the oven. This step adds a delightful crispy texture to the dish, complementing the creamy interior.

The result is a quick skillet mac and cheese with a velvety cheese sauce, perfectly cooked pasta, and a crispy golden-brown top. It’s a crowd-pleasing comfort food that can be enjoyed as a main course or a side dish. This recipe offers a satisfying and flavorful solution for those seeking a convenient and delicious mac and cheese experience.

SERVES: 4

INGREDIENTS:

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 1.5 oz. (3 Tbs.) unsalted butter
• 3 Tbs. unbleached all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1 1/4 cups)
• 4 oz. grated Gruyère (1 1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

INSTRUCTIONS:

1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package directions until just tender. Drain well and set aside.
2. Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.
3. Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, about 2 minutes. Stir in the cooked pasta to coat it with the cheese sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.
4. Position a rack about 4 inches from the broiler and preheat the broiler on high. Place the skillet with the pasta under the broiler and broil until the top is browned, about 3 to 4 minutes. Remove from the oven and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 750 CALORIES | 36G PROTEIN | 77G CARB | 32G TOTAL FAT | 19G SAT FAT |
  8G MONO FAT | 2G POLY FAT | 95MG CHOL, | 930MG SODIUM | 4G FIBER

NOTE:

• Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.