Skillet-Baked Macaroni and Cheese
Total Time
45 to 50 minutes
Prep Time
Approximately 10 minutes for soaking pasta and preparation
Cook Time
30 minutes baking, plus additional time for sauce preparation
Rating
5 out of 5 stars
(150)
Ingredients
4-6 servings
- 1/2 cup (30 grams) panko-style breadcrumbs
- 2 tablespoons (30 grams) plus 3 tablespoons (45 grams) unsalted butter
- Kosher salt
- 1/2 pound (8 ounces or 225 grams) dried elbow macaroni
- 1 1/2 cups (6 ounces or 170 grams) coarsely grated sharp white cheddar cheese
- 1 cup (4 ounces or 115 grams) coarsely grated gruyère, comte, jack, gouda, fontina, or raclette
- 1/2 cup (about 2 ounces or 55 grams) finely grated pecorino romano cheese
- 1/4 cup (35 grams) all-purpose flour
- 3 cups milk (710 ml), any kind, or 1 1/2 cups (355 ml) milk, any kind, plus 1 12-ounce can evaporated milk (see Note)
- Many grinds of black pepper
- 1/8 teaspoon cayenne pepper, or more to taste
- A pinch or two of freshly grated nutmeg
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Preparation
Step 1
Heat oven to 375°F (190°C).
Step 2
In a 10-inch ovenproof skillet, melt 2 tablespoons of the butter over medium heat and add the breadcrumbs. Toast the crumbs in the butter, stirring, until they're a light golden brown. Season with a pinch of salt and scrape crumbs into a dish to set aside. Swipe out the pan to clean it, if you wish.
Step 3
Place uncooked pasta in a large bowl and cover with hot tap water. Soak for 10 minutes then drain it, shaking the pasta out.
Step 4
Combine the three cheeses on the paper or board you've grated them onto.
Step 5
Return your ovenproof skillet to the stove over medium-high heat and melt the remaining 3 tablespoons of butter in it.
Step 6
Add the flour, whisking to combine. Add milk, 1/2 cup at a time, whisking to combine each addition with the butter-flour mixture until smooth.
Step 7
When all milk is added, season with 1 1/2 teaspoons kosher salt, many grinds of black pepper, cayenne, and nutmeg, and cook, stirring, until mixture comes to a simmer and begins to thicken. Once simmering, cook for 2-3 minutes, stirring. Turn the burner off.
Step 8
Setting aside 2/3 cup of the cheese mixture, add the rest of the cheeses to the sauce, stirring just until it has melted.
Step 9
Taste the sauce and adjust seasonings if needed. Stir in drained pasta until evenly coated.
Step 10
Sprinkle the surface with reserved cheese, followed by the toasted breadcrumbs.
Step 11
Transfer the skillet to the oven and bake, uncovered, for 30 minutes. Add another 5 minutes in the oven, if needed for it to soften.
Step 12
If you want it a little more browned on top, run the pan briefly under your broiler for a minute.
Step 13
Let rest for 2 to 3 minutes, then serve right away.
Step 14
Save recipe for the next time?
Chef's notes
Uncooked pasta:
Soaking the uncooked pasta in hot tap water for 10 minutes eliminates the need to boil the pasta, saving a step.
Single pan:
Make the cheese sauce in an ovenproof skillet to use a single pan.
Toasted crumbs:
Toast breadcrumbs first in the skillet for better flavor.
Seasoning and spice:
Feel free to add mustard powder, smoked paprika, garlic, hot sauce, or fresh thyme leaves for more flavor.
Cheese choices:
Consider using pecorino, gruyère, and sharp white cheddar, but other cheeses like comté, jack, gouda, fontina, or raclette can be used.
Evaporated milk:
Using evaporated milk can make the sauce creamier and smoother.
