Skillet Mac And Cheese Food

CREAMY STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
• Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
• Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest!

SKILLET MAC & CHEESE

Steps:

• Cook macaroni according to package directions; drain., Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted., Add macaroni; cook and stir until heated through. Top as desired.

SKILLET BACON MAC AND CHEESE

Steps:

• Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
• Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
• Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
• In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
• Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
• Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
• To make the Bechamel:
• Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
• Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

SKILLET MACARONI AND CHEESE

Steps:

• Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
• Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

SKILLET MACARONI AND CHEESE

Steps:

• Melt butter in large nonstick skillet over medium-high heat.
• Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
• Transfer to bowl and wipe out skillet.
• Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
• Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
• Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
• Simmer until slightly thickened, about 1 minute.
• Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
• Sprinkle with toasted bread crumbs.
• Serve.

SKILLET MACARONI AND CHEESE

Steps:

• Cook macaroni, according to the package directions.
• Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• Add onion and saute over low heat for about 2 minutes.
• Stir in flour until smooth.
• Stir in salt, pepper and nutmeg.
• Gradually add cream; bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Reduce heat.
• Stir in cheese until melted.
• Drain macaroni; add to cheese mixture.
• Cook and stir for 3-4 minutes or until heated through.

SKILLET MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
• In a small bowl, combine the bread crumbs, Parmesan, and oil.
• In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
• Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
• Homemade bread crumbs are one of those "chef's secrets" ¿ important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile¿they don't have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, it's key to have the best.
• Preheat the oven to 350 degrees F.
• Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks.

30-MINUTE MEATY MAC AND CHEESE SKILLET

Steps:

• Brown meat with vegetables in large skillet; drain.
• Stir in Macaroni and water. Bring to boil; cover. Simmer on medium-low heat 5 to 7 min. or until macaroni is tender.
• Add milk, vegetable oil spread, seasoning and Cheese Sauce Mix; cook and stir until macaroni mixture is heated through.

SKILLET MAC AND CHEESE

Steps:

• Preheat the oven to 375°F.
• Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
• In a small bowl, combine the bread crumbs, Parmesan, and oil.
• In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
• Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

QUICK SKILLET MACARONI AND CHEESE

Steps:

• In a large pot of boiling salted water, cook macaroni 8-10 minutes until al dente. Drain well and set aside.
• While the macaroni cooks, melt butter over medium heat in an oven safe skillet or saucepan.
• Add onion and cook, stirring often until soft and golden.
• Add flour and cook, stirring for 2 minutes until flour is combined and mixture is light brown.
• Whisking constantly, add cream slowly until well mixed. Stir in pepper, salt, nutmeg and garlic. Bring mixture to a boil, stirring.
• Stir in 1 1/2 cups of the cheese, a little at a time, until melted.
• Stir in the macaroni to coat with sauce. Sprinkle with remaining cheese and parsley on top.
• Place skillet under broiler for 2 or 3 minutes or until cheese is bubbly.

SKILLET MAC & CHEESE (MACARONI & CHEESE)

Steps:

• Cook macaroni according to the package directions.
• Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat.
• Stir in cheese until melted.
• Drain macaroni, add to cheese mixture. Cook and stir for 3-4 minutes or until heated through.