This easy skillet macaroni and cheese recipe truly is easy. Some skillet recipes require the oven, but this one doesn’t! Dinner was ready in under thirty minutes and only a few dishes were dirtied. Win!
Easy Skillet Macaroni and Cheese
Sorry guys, this is not a Weight Watchers-friendly recipe! The amount of milk and cheese alone would put you over your points for the week! Just kidding, kind of, but I didn’t calculate points on this one because I knew it’d be insane.
1 tablespoon minced garlic
4 tablespoons butter, divided
4 tablespoons flour
2 1/2 cups whole milk or half and half
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 cup Gruyere cheese, cubed or shredded (for melting)
8 ounces elbow noodles
breadcrumbs for topping
cilantro for topping
Directions for cooking Easy Skillet Macaroni and Cheese:
Cook pasta according to package instructions. We boiled ours for 9 minutes and they were perfect. We used elbow noodles but really you could use spiral pasta, ravioli, anything!
Cook mushrooms and garlic in 1 tablespoon butter for about 5 minutes. Remove from heat and set aside in a bowl.
In skillet, heat 3 tablespoons butter over medium heat. Add in flour, whisking constantly, cooking for about a minute. Add in milk, whisking constantly until it thickens. Add more flour if it doesn’t thicken up within 5 minutes. Keep in lower heat as not to burn. Mix in thyme, salt, cayenne, and black pepper.
Remove from heat. Stir in cheese, cooked pasta, and mushroom garlic mixture. Top with breadcrumbs and cilantro.
Used in this recipe: