Skillet Macaroni and Cheese

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A box of macaroni and cheese seems like a convenient weeknight option, but our homemade skillet version takes only 30 minutes-and tastes worlds better.

SERVES4

Skillet Macaroni and Cheese

WHY THIS RECIPE WORKS

Macaroni and cheese is a classic comfort dish, but often requires using (and washing) multiple dishes. We wanted to prepare a macaroni and cheese recipe in just one pan without losing its rich, satisfying flavor. To do this, we made homemad... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

We prefer homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

1

INSTRUCTIONS

Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

2

Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.

3

Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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