Creamy And Comforting Skillet Mac ’n’ Cheese Recipe Is An Easy Weeknight Meal

So simple and delicious with two kinds of cheese

During the long work week, the last thing I want to do when I get home is slave over a hot stove. And OK, I admit it — I have been known to reach for a box of macaroni and cheese (feel free to second that if you’ve ever done the same!). But getting a delicious meal on the table doesn’t have to be a chore. That’s what inspired this Skillet Mac ‘n’ Cheese recipe. It’s ready to eat in just 30 minutes.

Flour cooked in butter is the easy secret that helps thicken the sauce. Then a touch of Dijon adds a zingy pop. We stir in two kinds of cheese — cheddar for sharpness, and Fontina for all that nutty goodness. When mixed with the pasta, the result is so creamy, we promise, you’ll never go back to the box again. Cook along with our video and watch how easy it is, then leave us a comment below.

• 8 oz. elbow macaroni
• 2 Tbs. butter
• 2 Tbs. all-purpose flour
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 (12 oz.) can evaporated milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded fontina cheese

Instructions

• In pot of salted boiling water, cook macaroni according to package directions for al dente. Reserve ½ cup cooking liquid; drain macaroni.

• Heat broiler. In large ovenproof skillet, melt butter over medium heat; whisk in flour, mustard, salt and pepper to blend. Whisk in milk; bring to a boil. Reduce heat to low; cook, stirring, until thickened, about 1 min.

• Stir in 1⅔ cups cheddar, fontina and reserved cooking liquid until smooth. Remove from heat. Stir in macaroni until coated. Top with remaining cheddar. Broil until browned, 2 min.

Nutrition

• Calories: 487
• Fat: 27 gram
• Saturated Fat: 17 gram
• Protein: 22 gram
• Carbohydrate: 38 gram
• Fiber: 3 gram
• Cholesterol: 84 mg
• Sugar: 7 gram
• Sodium: 595 mg