SKILLET MAC & CHEESE
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. -Ann Bowers, Rockport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 600 calories, Fat 37g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1185mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.
STOVETOP MAC AND CHEESE
Steps:
- Heat a small skillet over medium heat; add the bacon and cook, stirring, until lightly crisp, 7 to 8 minutes. Drain and set aside; reserve the bacon fat for another use.
- Bring a 2-quart pot of water to a boil. Salt the water generously; it should taste like light seawater. Add the pasta and cook, stirring occasionally, until just tender to the bite, or al dente. Before draining, use a heavy liquid measuring cup to pull out 3/4 cup of the pasta water; set aside. Drain the pasta and return the pot to the heat.
- Heat the butter in the pasta pot, then add the cooked pasta. Stir in 1/2 cup of the reserved pasta water. Add the American cheese and stir until smooth. Add the cheddar, milk, pepper and the cooked bacon and mix well. Dribble in extra pasta water as needed to make a soft, creamy sauce. Garnish with parsley if using. Serve immediately.
SKILLET BACON MAC AND CHEESE
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
CREAMY STOVETOP MACARONI AND CHEESE
No need for a flour-and-butter roux in this easy stovetop version of an old favorite: The cream cheese adds body and richness. If your mac and cheese gets a little stiff as it cools, just stir in some warm water to smooth it out - it works like a charm!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 to 10 servings (about 8 cups)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.
CHEESEBURGER MACARONI SKILLET
This is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It's so easy to prepare and cooking all in one skillet makes it a snap for clean up. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.
Nutrition Facts : Calories 338 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 611mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
BEST ONE POT CHEESE AND MACARONI
This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.
Provided by Jill Faucher-Ross
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
- Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 30.7 g, Cholesterol 92.8 mg, Fat 30.8 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 19.1 g, Sodium 930.4 mg, Sugar 3.5 g
SKILLET MACARONI AND CHEESE
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it with our Skillet Macaroni and Cheese. Try this one-pot version, and four tempting variations: Mushroom-Fontina Mac, Jalapeno Mac, Bacon Mac, and Primavera Mac.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 621 g, Fat 32 g, Fiber 2 g, Protein 30 g, SaturatedFat 18 g
RESTAURANT STYLE MAC AND CHEESE
Excellent restaurant-style macaroni with cheese that knocked me away!
Provided by sal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g
SKILLET MAC & CHEESE (MACARONI & CHEESE)
From Taste of Home Simple & Delicious Magazine, October 2008. Haven't tried this yet, but am posting for future reference. Author Ann Bowers wrote the following description "This is so simiple, it seems almost too easy! But you'll love it and fix it often. You could use salt and pepper to taste, but we don't feel it is necessary".
Provided by NELady
Categories Cheese
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 657.1, Fat 38, SaturatedFat 23.5, Cholesterol 103.4, Sodium 1442.4, Carbohydrate 52.2, Fiber 1.8, Sugar 7.4, Protein 26.7
SKILLET MACARONI AND CHEESE
Make and share this Skillet Macaroni and Cheese recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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 MACARONI AND CHEESE
I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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 MAC AND CHEESE
Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.
Provided by Ellie Krieger
Categories main-dish
Yield Serves 6
Number Of Ingredients 16
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.
QUICK SKILLET MACARONI AND CHEESE
In the time it takes to make the boxed stuff, you can make this far superior version, cooked on the stove top and finished under the broiler. From "Noodles Express" Cookbook.
Provided by Raspberry Cordial
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
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 AND CHEESE
Provided by Ellie Krieger
Categories Cheese Pasta Bake Vegetarian Dinner Cauliflower Healthy Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
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.
CHEESY SKILLET TACO MAC & CHEESE
Looking for a super-quick and tasty weeknight ground beef dish? How's 20-minute quick-and tasty with taco seasoning and mac and cheese?
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown meat in large nonstick skillet; drain.
- Stir in Macaroni and water; cover. Cook on medium heat 5 to 7 min. or until macaroni is tender.
- Add Cheese Sauce Mix, taco seasoning mix, salsa and corn; mix well. Simmer on low heat 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 380, Fat 6 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
CHEESY MACARONI-BEEF SKILLET
When dinnertime starts with ground beef and a box of mac and cheese, how can you go wrong? This cheesy skillet is destined to become a weeknight staple.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Brown meat in large skillet; drain.
- Stir in tomatoes and water; cover. Bring to boil. Stir in Macaroni and the Cheese Sauce Mix; simmer, covered, on medium-low heat 10 min. Stir.
- Top with shredded cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 1.5 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 24 g
EASY ITALIAN MAC & CHEESE SKILLET
This is a one pan mess! I love this because it is so easy to make. I must give credit to the Kraft Foods website because this is where I got the idea from. HOWEVER I did modify the recipe a bit, because first off I didn't write down what I needed and thought I could remember so when I got home I had to improvise. I served this to my somewhat picky husband, and parents and they all got up for seconds! So I'm very impressed! Some pointers to keep in mind. Because this website is picky on wordage it's suspposed to say 2 boxes of Kraft Macaroni and Cheese Shells Three Cheese Flavor and not 1 lbs but rather 3 large pieces of boneless skinless chicken breast. I made this in a rather large deep skillet. And will have leftovers for tomorrow. If you're making this for only two people only use one box of mac and cheese, less chicken, less peppers/onions, and less milk/water. Also, what I like to do is have everything chopped up BEFORE putting anything in the pan to start cooking. I didn't really time how long it took me to cook this so I just guessed.
Provided by ChrissyVas
Categories One Dish Meal
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop Chicken into bite size pieces.
- Chop Onions, and peppers seperately into small pieces.
- Coat skillet with olive oil to lightly fry the chopped chicken. (You be the judge of how much oil you wish to use to lightly fry the chicken.).
- While chicken is sizzling, add a dash of Italian seasoning and a dash of.
- pepper. Stir it up to spread your spices evenly on the cooking chicken.
- Once chicken has turned white all the way around on the outside add the.
- onions and peppers. Keep cooking on a medium heat until the veggies are soft.
- and the meat has no pink on the insides.
- Next add the milk, water, shells and cheese packets. Make sure to stir.
- everything well. Allow it to simmer and reduce to a low heat, and cover with a.
- well fitting lid.
- It will be done when it looks creamy, but shells are soft not mushy.
Nutrition Facts : Calories 1087.5, Fat 26.9, SaturatedFat 8.7, Cholesterol 110.9, Sodium 1742.5, Carbohydrate 147.4, Fiber 5.7, Sugar 23.1, Protein 63.4
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