Cheesy Skillet Mac and Cheese
Skillet mac and cheese: master this incredibly creamy, cheesy, one-pan pasta in under 25 minutes. The ultimate comfort food, perfect for weeknights.
Ingredients
- 1/2 tsp salt
- 2 cups elbow macaroni
- 2 tbsp butter
- 3/4 cup evaporated milk
- 1/2 tsp Dijon mustard
- 1 pinch cayenne pepper
- 1.5 cups shredded sharp cheddar
Instructions
- Fill a large skillet about two-thirds full with water. Add the salt and bring to a rolling boil over medium-high heat.
- Add the elbow macaroni, turn the heat to medium, and cook, stirring occasionally, until just shy of al dente (about 10 minutes).
- Drain the macaroni well, returning it to the skillet. Turn the heat to low. Add the butter and stir until melted.
- Pour in the evaporated milk, Dijon mustard, and cayenne pepper. Stir to combine.
- Add the shredded sharp cheddar cheese in three batches, stirring frequently until each batch is melted before adding the next. Continue stirring for about 5 minutes total, until the sauce is smooth and thick.
Video
Notes
- For extra creamy sauce, stir in the cheese gradually, allowing each addition to melt fully before adding more.
- Cook pasta until just shy of al dente as it will continue to cook in the hot sauce.
- Leftovers can be refrigerated in a covered container for up to 2 days. Reheat gently on the stovetop or microwave with a splash of milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Cook pasta until just shy of al dente as it will continue to cook in the hot sauce.
- Leftovers can be refrigerated in a covered container for up to 2 days. Reheat gently on the stovetop or microwave with a splash of milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.