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Skillet Mac and Cheese

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Skillet Mac and Cheese is a quick and creamy comfort food made with tender pasta and a smooth homemade cheese sauce. This easy stovetop version comes together in one skillet and can be finished with fresh arugula, cherry tomatoes, and cracked black pepper.

Ingredients

  • 2 cups uncooked pasta (about 8 ounces), such as elbow macaroni, cavatappi, or shells
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed
  • Optional toppings: Fresh arugula, halved cherry tomatoes, and coarsely ground pepper

Instructions

  1. Cook the pasta according to the package directions until al dente. Drain well and set aside.
  2. In a large skillet, melt the butter over medium heat.
  3. Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and lightly bubbling.
  4. Gradually whisk in the half-and-half cream. Continue cooking and stirring for 2 to 3 minutes, until the sauce begins to thicken.
  5. Add the cubed process cheese and reduce the heat to low. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
  6. Add the cooked pasta to the skillet and stir gently until every piece is coated with the cheese sauce.
  7. Cook for 1 to 2 minutes more, just until the pasta is heated through.
  8. Serve immediately with fresh arugula, halved cherry tomatoes, and coarsely ground pepper, if desired.

Notes

  • Cook the pasta just until al dente so it holds its texture when mixed with the hot cheese sauce.
  • Keep the heat low when melting the cheese to help prevent the sauce from becoming grainy.
  • If the sauce becomes too thick, stir in a small splash of warm half-and-half.
  • Cavatappi and shells are especially good choices because they hold onto the creamy cheese sauce.
  • Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of milk or half-and-half.

Find it online: https://ayoubrecipe.com/skillet-mac-and-cheese/