One-Skillet Baked Mac and Cheese That Will Save Your Weeknight

45 MIN | SUPER EASY | SERVES 4-6

Nutrition per Serving:

• 610 Cals, 24g Protein, 60g Carbs, 32g Fat, 5g Sugar

We’ve all been there—midweek, kids (or let’s be honest, even your inner kid) asking for dinner like it’s a life-or-death situation, and you just don’t have the bandwidth for a fancy feast. Enter the game changer: Skillet-Baked Macaroni and Cheese. When I stumbled across this gem on Smitten Kitchen, I knew it was fate. One skillet, creamy, golden, with that coveted crispy crust? Yes, please.

This recipe is like a warm hug with a crunchy top, perfect for when you need comfort food that doesn’t require an entire sink of dishes after. Plus, if you love timing hacks to keep dinner on point (and who doesn’t?), you’re in for a treat.

So grab your trusty skillet, and let’s make tonight’s dinner one for the books. What’s your go-to comfort meal? I’d love to know, so drop it in the comments below!

Ingredients List:

For the Mac and Cheese:

• 12 oz (340g) elbow macaroni or your favorite short pasta
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• 1/2 cup Gruyère or Parmesan, shredded (optional for extra flavor)
• Salt and black pepper to taste
• 1/4 tsp smoked paprika (optional, but adds a nice depth)

Topping:

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 tsp garlic powder
• 2 tbsp fresh parsley, chopped (for garnish)

The Basics: This is a one-pan wonder. Start by par-cooking the pasta, make a quick béchamel (don’t worry, it’s easier than it sounds!), blend in that cheese for the creamiest sauce, and top with buttery breadcrumbs before baking to golden perfection.

Detailed Instructions with Timing Notes:

1. Preheat the oven to 425°F (220°C).(Time: 0:00 – 0:05)
   • Essential to get the oven ready before you start mixing things up.
2. Cook the pasta.(Time: 0:05 – 0:15)
   • Boil pasta in salted water until just shy of al dente. Drain and set aside. Pro tip: Save 1/2 cup of pasta water for later if the sauce needs loosening.
3. Make the béchamel.(Time: 0:15 – 0:25)
   • Melt butter in the skillet over medium heat. Add flour, whisking constantly for 1-2 minutes until it turns a pale golden color. Slowly pour in the milk and heavy cream, whisking until smooth and slightly thickened (around 5 minutes).
4. Add the cheese.(Time: 0:25 – 0:30)
   • Lower the heat to low and stir in the cheddar and Gruyère until melted and smooth. Season with salt, pepper, and paprika. Fold in the cooked pasta until fully coated.
5. Top and bake.(Time: 0:30 – 0:45)
   • Mix panko with melted butter and garlic powder. Sprinkle over the mac and cheese. Pop the skillet into the oven and bake for 15 minutes or until the top is bubbling and golden.

Timing Table (Highlight):

Pro Tips and Tricks:

• Multitasking Magic: While the pasta cooks, get your panko topping ready. Melt the butter and mix the panko and garlic powder—easy and efficient.
• Cheese Choices: Don’t be afraid to experiment! Gouda or fontina make great additions for a unique twist.
• Reheat Like a Pro: If you have leftovers, reheat in the oven at 350°F (175°C) for 10 minutes to maintain that delightful crispiness.

Serving and Presentation: For the ultimate visual impact, sprinkle fresh parsley before serving. Place the skillet right on the table for that rustic, family-style feel, or plate it up with a side of roasted veggies for color contrast.

Shopping List:

• 12 oz elbow macaroni
• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Sharp cheddar cheese
• Gruyère or Parmesan (optional)
• Panko breadcrumbs
• Garlic powder
• Fresh parsley