Electric Skillet Mac and Cheese
This electric skillet mac and cheese recipe is ultra creamy, cheesy and made entirely in one pan. Talk about the ultimate comfort food!
Servings: 6
Calories: 444kcal
Equipment
Ingredients
- 1 pound elbow macaroni pasta
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon mustard
- 1 cup cheddar cheese grated
- ½ cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions in the electric skillet: Add the water (about 8 cups in a 12" skillet) to the skillet. Heat the electric skillet to the maximum temperature available. Bring the water to a boil, add a pinch of salt and cook pasta until done (about 10 minutes). You can leave the lid slightly open while boiling and keep an eye on it so that it doesn't boil over.1 pound elbow macaroni pasta
- Drain the water and reserve the pasta in a bowl, covered with a towel.
- Heat the electric skillet to 375ºF and melt the butter. Add the flour and whisk until well combined and golden - about 30 seconds to 1 minute.1 tablespoon butter, 1 tablespoon flour
- Add the milk and mustard, and combine well. Continue whisking until it begins to thicken. Turn the skillet down to 250ºF. Add the cheeses and stir until fully melted.1 cup milk, 1 teaspoon mustard, 1 cup cheddar cheese, ½ cup Parmesan cheese
- Add the macaroni to the sauce and mix well to completely cover it with the cheese sauce. Heat through. Add salt and pepper, to taste.
- Serve!
Notes
- Optional: Once seasoned, you can add a bit more cheese on top and bake with the skillet lid on until melted.
- Spicy Twist: For those with a palate that craves some spice, try adding buffalo wing sauce to your mac and cheese.
- Storage: Store leftovers in a covered container in the fridge for up to 3 to 4 days.
Nutrition
Calories: 444kcal | Carbohydrates: 61g | Protein: 19g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 293mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 388IU | Calcium: 290mg | Iron: 1mg
