Colder weather means it’s time for comfort food. And I can’t think of a meal more comforting than good Old Fashioned Skillet Macaroni and Cheese!
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
Old Fashioned Skillet Macaroni and Cheese: Look At That Crispy Cheesy Top!
So let’s just agree that those boxed substitutes made with orange powder just can’t come close to the real thing! This Mac and Cheese is made with whole milk and sharp cheddar cheese, then baked in the oven to crispy perfection. You just can’t get that from a box.
Swoon. Sigh. Drool.
The great thing about a skillet mac and cheese is that the bottom and edges get crispy too, not just the top! But you can also bake this in a baking dish if you don’t have a skillet.
MAKE IT GLUTEN FREE AND JUST AS GOOD:
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial gluten free elbow macaroni is the best I have found. I am lucky enough to live by a store that carries it, but if you aren’t as lucky, you can order it here. The best thing about Jovial pasta (besides the taste and texture) is that the grains are soaked for easy digestion. That’s a really great and rare thing for a store bought pasta!
Love Mac and Cheese and Need More Recipes?
The Recipe: Old Fashioned Skillet Macaroni and Cheese
- 16 oz macaroni or whatever curly pasta you choose, cooked to package instructions
- 1/2 cup sliced green onions, divided
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 5 cups grated sharp cheddar cheese, divided
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 375 degrees and place rack in center position
Start water to boil and cook pasta to package instructions
While water heats, grate cheddar and slice onions
Place milk in a small pot on medium heat to warm
In skillet melt butter on med/high. If not using a skillet melt in a medium sized pot
When butter is melted add a 1/4 cup green onions and sauté for 2 minutes
Add flour and whisk until smooth about one minute. This is a roux. A roux thickens your cheese sauce
Slowly pour warm milk into roux with one hand while whisking with the other
Add 4 cups cheese one handful at a time whisking between additions (reserving one cup of cheese for later)
Whisk until all cheese is melted and sauce is smooth
Season with salt and pepper
When pasta is ready (do not overcook!) add to skillet with cheese sauce and stir until well incorporated. (If baking in a baking dish, pour pasta into baking dish and then pour cheese sauce over)
Top with remaining cheese and bake for 20-25 minutes or until cheese is crispy
Garnish with remaining green onions, serve
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!