Mac and cheese is one of those dishes I always come back to when I want something comforting but easy to make. This skillet version has a creamy cheese sauce right there in the pan, plus a crispy breadcrumb topping that adds a nice contrast.
The Story Behind This Recipe
I’ve made mac and cheese plenty of ways over the years, but the skillet method really stuck with me. It feels a bit more homey to keep it all in one pan, and cleanup is easier than pulling out a separate baking dish.
I like to use a combination of sharp cheddar and a little mozzarella for stretch and flavor, but feel free to swap in your favorites. What really makes this dish for me is the breadcrumb topping—browned in butter until golden and crunchy. It adds just enough texture to break up the creaminess.
This recipe doesn’t require any fancy ingredients or complicated steps, which is why it’s a go-to on a casual weeknight. Also, it reheats well the next day if there’s any left, though it’s always best fresh. When I bring this to friends, they ask for the recipe or want to double the batch right away.
Sometimes I add a handful of cooked crispy bacon or a little garlic powder in the breadcrumb topping, depending on what I have on hand. It’s forgiving and easy to tweak, so don’t hesitate to experiment a bit. Plus, making it in one skillet means fewer dishes afterward, so there’s that bonus too.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter (for breadcrumbs)
Instructions
- Step 1. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Step 2. In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a paste and starts bubbling.
- Step 3. Slowly pour in the milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
- Step 4. Remove the skillet from heat and stir in the cheddar and mozzarella until melted and smooth. Season with salt and pepper.
- Step 5. Add the cooked macaroni back into the skillet and stir to coat with the cheese sauce evenly.
- Step 6. Melt 2 tablespoons of butter in a small pan over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crisp, about 3-4 minutes.
- Step 7. Sprinkle the toasted breadcrumbs over the mac and cheese in the skillet.
- Step 8. Place the skillet under a broiler for 2-3 minutes to brown the topping slightly, watching carefully so it doesn’t burn. Alternatively, you can serve with the breadcrumbs as is.
- Step 9. Serve warm right in the skillet.
Tips for Success
- Use whole milk or a mix of milk and cream for a richer sauce.
- Stir the sauce well as you add the milk to prevent lumps from forming.
- Don’t skip toasting the breadcrumbs in butter – it adds a lot of flavor and crunch.
- If you don’t have a broiler, just serve the breadcrumbs on top without broiling.
- Use sharp cheddar for the best sharpness and meltability.
Variations & Substitutions
- Add cooked crispy bacon or pancetta to the cheese sauce for a smoky note.
- Mix in chopped cooked broccoli or peas for some veggies.
- Swap mozzarella with Gruyère or fontina for a slightly different cheese flavor.
- Add a pinch of smoked paprika or cayenne to the breadcrumb topping for a subtle kick.
